Evaluating the Impact of Dissolved Oxygen and Aging on Dry-Hopped Aroma Stability in Beer
| Autor: | Thomas H. Shellhammer, Bradley M. Barnette |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
biology Chemistry business.industry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Applied Microbiology and Biotechnology Hop (networking) 0404 agricultural biotechnology 010608 biotechnology Brewing Food science business Aroma Flavor Food Science Biotechnology |
| Zdroj: | Journal of the American Society of Brewing Chemists. 77:179-187 |
| ISSN: | 1943-7854 0361-0470 |
| DOI: | 10.1080/03610470.2019.1603002 |
| Popis: | It is generally recognized within the brewing industry that hop aroma and flavor in beer changes as beer ages post-packaging. Lager beer staling has been studied extensively, while dry-hopped beer ... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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