The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort-Reference-Cited by-同舟云学术

The Sway of Specialty Malts and Mash pH on Iron Ion Speciation and the Reducing Power of Wort

Published:2023-03-16 Issue:1 Volume:82 Page:23-31
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Van Mieghem Thijs¹,Delvaux Filip¹,Dekleermaeker Sven²,Neven Hedwig³⁴,Britton Scott J.³⁵^ORCID

Affiliation:

1. Biercentrum Delvaux, Neerijse, Belgium

2. Brouwerij De Koninck, Antwerp, Belgium

3. Research & Development, Puurs-Sint-Amands, Belgium

4. Centre for Food and Microbial Technology (CLMT), Department M2S, KU Leuven, Leuven, Belgium

5. International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics, and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, United Kingdom

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2023.2178231

Reference48 articles.

1. The flavor instability of beer

2. Old yeasts, young beer—The industrial relevance of yeast chronological life span

3. On the Origin of Free and Bound Staling Aldehydes in Beer

4. Aging characteristics of different beer types

5. Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer

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