EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE CONTENT OF ACETALDEHYDE IN BEER
The purpose of this work was to examine the influence of the temperature, the pitching rate of yeast and wort composition (Free Amino Nitrogen) on the content of acetaldehyde in beer. It is known, that higher fermentation temperatures stimulate the formation of acetaldehyde, as well as the higher ra...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2010-10-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/dwnl.php?id=CSCC6201011V03S01A0006 |