A new validation of relevant substances for the evaluation of beer aging depending on the employed boiling system

Journal of the Institute of Brewing

Volumn 116, Issue 1, 2010, Pages 41-48

  Herrmann, Markus ^a   Klotzbucher, Björn ^b   Wurzbacher, Michael ^b   Hanke, Stefan ^b   Kattein, Udo ^b   Back, Werner ^b   Becker, Thomas ^b   Krottenthaler, Martin ^b  

^a Rudolf Wild GmbH and Co KG   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Aging indicators; Beer flavour; Boiling systems; Brewhouse; Synergistic effects; Wort

Indexed keywords

EID: 77952807558     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2010.tb00396.x     Document Type: Article

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