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Study on the buffering capacity of wort

  • Published:2015-12-30 Issue:1 Volume:122 Page:138-142
  • ISSN:0046-9750
  • Container-title:Journal of the Institute of Brewing
  • language:en
  • Short-container-title:J. Inst. Brew.

Author:

Li Hong1,Liu Fang1,Kang Lidong1,Zheng Mingjie1

Affiliation:

1. China National Research Institute of Food and Fermentation Industries; Beijing 100015 People's Republic of China

Publisher

Wiley

Subject

Food Science

Reference20 articles.

1. pH in brewing: An overview;Charles;Tech. Q. Master Brew. Assoc. Am.,2001

2. Influence of pH on flavor staling during beer storage;Kaneda;J. Inst. Brew.,1997

3. The role of pH in brewing;O'Rourke;The Brewer International,2002

4. The effect of wort pH on copper fining performance;Leather;J. Inst. Brew.,1995

5. Effects of alcohol and pH on protein-polyphenol haze intensity and particle size;Siebert;J. Am. Soc. Brew. Chem.,2003

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