The influence of wort aeration and yeast preoxygenation on beer staling processes

Food Chemistry

Volumn 107, Issue 1, 2008, Pages 242-249

  Depraetere, Sofie A ^a   Delvaux, Filip ^a   Schutter, David De ^a   Williams, Ian S ^b   Winderickx, Joris ^a   Delvaux, Freddy R ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b Danbrew   (Denmark)

Author keywords

Beer ageing; Flavour stability; Oxygen; Wort aeration; Yeast preoxygenation

Indexed keywords

AERATION AND OXYGENATION; ARTICLE; BEER; BREWING; CONTROLLED STUDY; FERMENTATION; FLAVOR; FOOD PROCESSING; GAS CHROMATOGRAPHY; LOW TEMPERATURE; MASS SPECTROMETRY; NONHUMAN; OXIDATION; YEAST;

EID: 35548932011     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.023     Document Type: Article

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