Static or dynamic dry-hopping of beer: a comparison of analytical and sensory beer profiles
Author:
Funder
Ministerstvo Zemědělství
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-023-04379-7.pdf
Reference29 articles.
1. Hauser DG, Lafontaine SR, Shellhammer TH (2019) Extraction efficiency of dry-hopping. J Am Soc Brew Chem 77(3):188–198. https://doi.org/10.1080/03610470.2019.1617622
2. Haslbeck K, Minkenberg D, Coelhan M (2018) Investigations into the transfer rate of volatile compounds in dry-hopping using an octanol-water partition coefficient model. J Am Soc Brew Chem 76(3):169–177. https://doi.org/10.1080/03610470.2018.1483701
3. Lafontaine SR, Shellhammer TH (2018) Impact of static dry-hopping rate on the sensory and analytical profiles of beer. J Inst Brew 124(4):434–442. https://doi.org/10.1002/jib.517
4. Schmidt C, Biendl M, Hanke S, Reglitz K, Steinhaus M (2019) Dry-hopping potential of Eureka, a new hop variety. Brew Sci 72(11):173–178. https://doi.org/10.23763/BrSc19-21schmidt
5. Cocuzza S, Zarnkow M, Stallforth A, Peifer F, Jacob F (2019) The impact of dry-hopping on selected physical and chemical attributes of beer. BrewSci 72:118–124. https://doi.org/10.23763/BrSc19-13cocuzza
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