A unifying approach to wheat beer flavour by chemometric analyses. Could we speak of ‘terroir’?

Raw materials are recognized to affect the sensory profile of ‘Blanche’ craft beers and their ‘terroir’. Two common wheat (Triticum aestivum, L.) were harvested in three experimental fields with different pedo-climatic conditions and altitudes, and then used for beer production. The taste and flavou...

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Detalles Bibliográficos
Autores principales: De Flaviis, Riccardo, Santarelli, Veronica, Mutarutwa, Delvana, Grilli, Sergio, Sacchetti, Giampiero
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9826947/
https://www.ncbi.nlm.nih.gov/pubmed/36632432
http://dx.doi.org/10.1016/j.crfs.2022.100429

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9826947/
https://www.ncbi.nlm.nih.gov/pubmed/36632432
http://dx.doi.org/10.1016/j.crfs.2022.100429

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