Reducing power of hop cultivars and beer ageing

Author:

Lermusieau Guillaume,Liégeois Catherine,Collin Sonia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Haze index of hops: an attempt to predict the effect of hop polyphenols on colloı̈dal stability of beer;Asano;Rept. Res. Lab. Kirin Brewery Co., Ltd,1981

2. Analysis committee of the European Brewery Convention: the measurement of total polyphenols in worts and beers;Bishop;J. Inst. Brew,1972

3. Collin, S., Noël, S., Bonte, S., Metais, N., Bodart, E., Peladan, F., & Dupire, S. (1997). The use of 18O2 in appraising the impact of oxidation processes during mashing and beer storage. In Proceedings of the 26th European Brewery Convention Congress (pp. 535–544). Oxford: IRL Press.

4. New colourimetric assay for flavanoı̈ds in pilsner beers;Delcour;J. Inst. Brew,1985

5. Flavor stability;Drost;J. Am. Soc. Brew. Chem.,1990

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