Analysis of beers from an 1840s shipwreck

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 9, 2015, Pages 2525-2536

  Londesborough, John ^a   Dresel, Michael ^b   Gibson, Brian ^a   Juvonen, Riikka ^a   Holopainen, Ulla ^a   Mikkelson, Atte ^a   Seppänen Laakso, Tuulikki ^a   Viljanen, Kaarina ^a   Virtanen, Hannele ^a   Wilpola, Arvi ^a   Hofmann, Thomas ^b   Wilhelmson, Annika ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

beer flavor; flavor stability; hop components; shipwreck beer; spoilage

Indexed keywords

BEER; CARBONYL COMPOUNDS; ENZYME ACTIVITY; SHIPS; SPOILAGE;

2-PHENYLETHANOL; BALTIC SEA; BEER FLAVORS; FLAVOR STABILITIES; HOP COMPONENTS; PHENOLIC COMPOUNDS;

FLAVOR COMPOUNDS;

BACTERIA (MICROORGANISMS); HUMULUS;

ACID; CARBOHYDRATE;

ANALYSIS; BEER; CARBOHYDRATE METABOLISM; FERMENTATION; HISTORY; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; ODOR; SHIP; YEAST;

ACIDS; BEER; CARBOHYDRATE METABOLISM; CARBOHYDRATES; FERMENTATION; HISTORY, 17TH CENTURY; ODORS; SHIPS; YEASTS;

EID: 84924533786     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5052943     Document Type: Article

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