A study on kinetics of beer ageing and development of methods for predicting the time to detection of flavour changes in beer-Reference-Cited by-同舟云学术

A study on kinetics of beer ageing and development of methods for predicting the time to detection of flavour changes in beer

Published:2015-01-12 Issue:1 Volume:121 Page:38-43
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Li Hong¹,Liu Fang²,He Xi²,Cui Yunqian³,Hao Jianqin¹

Affiliation:

1. China National Research Institute of Food and Fermentation Industries; Beijing 100015 China

2. Pearl River Brewery Co., Ltd.; Guangzhou 510308 Guangdong China

3. China-Germany Brewing Technical Center, Shandong provincial Key Laboratory of Microbial Engineering; Qilu University of Technology; Jinan 250353 Shandong China

Publisher

Wiley

Subject

Food Science

Reference21 articles.

1. Study of beer oxidation with O18;Owades;Proc. Am. Soc. Brew. Chem.,1966

2. Some changes in beer flavour during aging;Engan;J. Inst. Brew.,1969

3. Aging characteristics of different beer types;Vanderhaegen;Food Chem.,2007

4. Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds;Saison;Food Chem.,2009

5. The chemistry of beer aging - A critical review;Vanderhaegen;Food Chem.,2006

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