Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing-Reference-Cited by-同舟云学术

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Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing

Published:2024-08-26 Issue: Volume: Page:1-16
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:

Schubert Christian¹^ORCID,Lafontaine Scott²^ORCID,Thörner Sarah¹,Rettberg Nils¹^ORCID

Affiliation:

1. Research Institute for Raw Materials and Beverage Analysis, Versuchs– und Lehranstalt für Brauerei in Berlin (VLB) e.V, Berlin, Germany

2. Department of Food Sciences, University of Arkansas, Fayetteville, AR, U.S.A.

Funder

German Federal Ministry for Economic Affairs and Energy

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2024.2379636

Reference56 articles.

1. Craft beer: An overview

2. How Hoppy Beer Production Has Redefined Hop Quality and a Discussion of Agricultural and Processing Strategies to Promote It

3. Impact of static dry‐hopping rate on the sensory and analytical profiles of beer

4. Changes in key hop‐derived compounds and their impact on perceived dry‐hop flavour in beers after storage at cold and ambient temperature

5. Instability of Hop-Derived 2-Methylbutyl Isobutyrate during Aging of Commercial Pasteurized and Unpasteurized Ales

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