Control of Fermentation By-Products and Aroma Features of Beer Produced with Scottish Ale Yeast by Variation of Fermentation Temperature and Wort Aeration Rate-Reference-Cited by-同舟云学术

Control of Fermentation By-Products and Aroma Features of Beer Produced with Scottish Ale Yeast by Variation of Fermentation Temperature and Wort Aeration Rate

Published:2018-06-07 Issue:3 Volume:76 Page:147-155
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:

Webersinke Fabian¹²^ORCID,Klein Helmut¹^ORCID,Flieher Michael¹,Urban Andreas¹,Jäger Henry²,Forster Clemens¹

Affiliation:

1. Brau Union Österreich AG, Linz, Austria

2. University of Natural Resources and Life Sciences, Vienna / Universität für Bodenkultur Wien, Vienna, Austria

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2018.1469082

Reference38 articles.

1. Flavor-active esters: Adding fruitiness to beer

2. Characteristics of High Cell Density Fermentations with Different Lager Yeast Strains

3. Top Pressure and Temperature Control the Fusel Alcohol/Ester Ratio through Yeast Growth in Beer Fermentation

4. Impact of pitching rate on yeast fermentation performance and beer flavour

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