Cargando…
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...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
|
| Materias: | |
| 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 |