Effect of production and storage of beer on its sensory stability
Freshly produced beer is in a state of chemical imbalance and its sensory characteristics change and deteriorate over time. The period when beer resists these undesirable changes is referred to as its shelf stability, which is precisely defined from a microbiological, colloidal and sensory point of...
| Main Authors: | , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2022-02-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://www.kvasnyprumysl.eu/index.php/kp/article/view/258 |