Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures.
Beer oxidation is strictly linked to its shelf life. Chemical variation in aldehydes, higher alcohols, hops bitter substances and esters, also could have a role key in stale flavor. Bottle refermentation, is the method by which beer in the bottle is made sparkling and is often used in craft brewing....
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22001393 |