Interesting Behavior of Geranic Acid during the Beer Brewing Process: Why Could Geranic Acid Remain at a Higher Level Only in the Beer Using Sorachi Ace Hops?
Author:
Affiliation:
1. Value Creation Frontier Laboratories, Sapporo Breweries, Limited, 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
2. Product & Technology Innovation Department, Sapporo Breweries, Limited, 10 Okatome, Yaizu, Shizuoka 425-0013, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c04740
Reference43 articles.
1. Hieronymus, S. A Taste for Hops─Exploring the History and Mystery of Flavor Hops; All About Beer: Cambridge, MA, 2013; http://allaboutbeer.com/article/flavor-hops/ (accessed June 3, 2016).
2. Breeding, development, and characteristics of the hop (Humulus lupulus) cultivar ‘Nelson Sauvin’
3. Graves, I. R.; Brier, M. B.; Chandra, G. S.; Alspach, P. A. Kettle hop flavour from New Zealand hop (Humulus lupulus L.) cultivars. Proceedings of the 27th Convention of the Institute and Guild of Brewing, Asia Pacific Section; Adelaide, Australia, March 17–22, 2002.
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