Impact of mashing-off temperature and alternative kettle-hopping regimes on hop α-acids utilization upon wort boiling

Journal of the American Society of Brewing Chemists

Volumn 67, Issue 1, 2009, Pages 23-32

  Jaskula, Barbara ^a,b   Spiewak, Magdalena ^c   De Cock, Jan ^a,b   Goiris, Koen ^a,b   Malfliet, Sofie ^a,b   Poiz, Silke ^a,b   De Rouck, Gert ^a,b   Aerts, Guido ^a,b   De Cooman, Luc ^a,b  

^a Laboratory of Enzyme Fermentation and Brewing Technology   (Belgium)

^b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^c WROCLAW UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

acids; Hopping regime; Iso acids; Mashing off; Utilization

Indexed keywords

HUMULUS;

EID: 62149144767     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-2008-1203-01     Document Type: Article

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