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Volumn 54, Issue 2, 1996, Pages 115-120

Behavior of sulfites during fermentation and storage of beer

Author keywords

Aldehyde bisulfites; Beer storage; Fermentation; High performance liquid chromatographic fluorescence detection

Indexed keywords


EID: 0000423312     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (36)

References (22)
  • 16
    • 0000147735 scopus 로고
    • Flavor chemistry of beer: Part II: Flavor and threshold of 239 aroma volatiles
    • Meilgaard, M. C. Flavor chemistry of beer: Part II: Flavor and threshold of 239 aroma volatiles. Tech. Q. Master Brew. Assoc. Am. 12:151-168, 1975.
    • (1975) Tech. Q. Master Brew. Assoc. Am. , vol.12 , pp. 151-168
    • Meilgaard, M.C.1
  • 18
    • 5544236388 scopus 로고
    • HPLC determination of sulfurous acid using post-column OPA derivatization with fluorescence detection. High performance liquid chromatography No. L217
    • Nishimura, M., and Hayashi, M. HPLC determination of sulfurous acid using post-column OPA derivatization with fluorescence detection. High performance liquid chromatography No. L217. Shimazu Application News, 1991.
    • (1991) Shimazu Application News
    • Nishimura, M.1    Hayashi, M.2
  • 19
    • 0011852074 scopus 로고
    • Formation of sulphur dioxide during beer fermentation
    • Nordiov, H. Formation of sulphur dioxide during beer fermentation. Proc. Eur. Brew. Cong. Conv. 20:291-298, 1985.
    • (1985) Proc. Eur. Brew. Cong. Conv. , vol.20 , pp. 291-298
    • Nordiov, H.1
  • 20
    • 84979398375 scopus 로고
    • Malt flavour-transformation of carbonyl compounds by yeast during fermentation
    • Peppard, T. L., and Halsey, S. A. Malt flavour-transformation of carbonyl compounds by yeast during fermentation. J. Inst. Brew. 87:386-390, 1981.
    • (1981) J. Inst. Brew. , vol.87 , pp. 386-390
    • Peppard, T.L.1    Halsey, S.A.2
  • 22
    • 0027942663 scopus 로고
    • Effect of doubling fermentation method on sulfite content in beer
    • Umemoto, S., Kaneda, H., Munekata, M., and Koshino, S. Effect of doubling fermentation method on sulfite content in beer. J. Ferment. Bioeng. 78:333-335, 1994.
    • (1994) J. Ferment. Bioeng. , vol.78 , pp. 333-335
    • Umemoto, S.1    Kaneda, H.2    Munekata, M.3    Koshino, S.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.