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Effect of High Gravity Wort Fermentation Parameters on Beer Flavor Profile
| Content Provider | Semantic Scholar |
|---|---|
| Author | Kosiv, Ruslana Kharandiuk, Tetiana Polyuzhyn, Lubov Palianytsia, Lubov Berezovska, Natalia |
| Copyright Year | 2017 |
| Abstract | The effect of main fermentation temperature on a young beer taste has been studied within the range of 282–292 K for high-density wort with the concentration of 14–18 % dry matter. The taste is provided by the content of aromatics – by-products of fermentation: acetaldehyde, vicinal diketones, n-propanol, n-butanol, ibutanol, 2-methyl-butanol, 3-methyl butanol, ethyl acetate and isoamyl acetate. |
| Starting Page | 308 |
| Ending Page | 313 |
| Page Count | 6 |
| File Format | PDF HTM / HTML |
| DOI | 10.23939/chcht11.03.308 |
| Volume Number | 11 |
| Alternate Webpage(s) | http://science2016.lp.edu.ua/sites/default/files/Full_text_of_%20papers/full_text_769.pdf |
| Alternate Webpage(s) | https://doi.org/10.23939/chcht11.03.308 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |