Hop-induced formation of ethyl esters in dry-hopped beer
Abstract Fruity smelling esters play an important role for the aroma of hops and beer and they have been characterized as key aroma compounds in different hop varieties. Studies on the transfer of hop-derived compounds into beer during dry-hopping showed calculated transfer rates of different ethyl...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2020-08-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s43014-020-00030-0 |