Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation-Reference-Cited by-同舟云学术

Optimization of kilning progress for equilibrating multiple parameters that strictly affect malt flavour and sensory evaluation

Published:2016-10 Issue:4 Volume:122 Page:706-713
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Huang Shuxia¹²³⁴,Yu Junhong⁴,Yin Hua⁴,Lu Jian¹²³,Dong Jianjun⁴,Li Xiaomin¹²³,Hu Shumin⁴,Liu Jia⁴

Affiliation:

1. The Key Laboratory of Industrial Biotechnology, Ministry of Education Jiangnan University Wuxi 214122 China

2. National Engineering Laboratory for Cereal Fermentation Technology Jiangnan University Wuxi 214122 China

3. School of Biotechnology Jiangnan University Wuxi 214122 China

4. State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd Qingdao 266100 China

Funder

Program of Introducing Talents of Discipline to Universities (111 Project)

People's Livelihood Program of Science and Technology of Qingdao

National High Technology Research and Development Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.369

Reference32 articles.

1. Flavor Stability

2. Kageyama N.(2008)Newest and breakthrough technologies on malt processing for improvement of beer quality in Proceedings ofthe World Brewing Congress Honolulu Hawaii U.S.A.

3. Correlation of Malt Quality Parameters and Beer Flavor Stability: Multivariate Analysis

4. Release of Deuterated (E)-2-Nonenal during Beer Aging from Labeled Precursors Synthesized before Boiling

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