Improved flavor stability by aging beer in the presence of yeast

Journal of the American Society of Brewing Chemists

Volumn 69, Issue 1, 2011, Pages 50-56

  Saison, Daan ^a   De Schutter, David P ^a   Delvaux, Filip ^a   Delvaux, Freddy R ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Beer; Flavor stability; Reducing activity; Refermentation; Yeast

Indexed keywords

EID: 79951832969     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-2011-0127-01     Document Type: Article

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