Biogeneration of flavour: novel methods for beer maturation
2000
Derdelinckx, G. | Bremt, K. van den, Masschelein | C.A. | Verachtert, H. | Delvaux, F. (Katholieke Univ. Leuven, Heverlee (Belgium). Malting and Brewing Science)
The authors emphasize the role of a secondary fermentation in beer production to enhance the organoleptic characteristics of the final product and to increase the added value of a brewing process. Different schemes are discussed indicating how a secondary fermentation can be integrated in brewing practices.Special attention is then put on the possibilities to introduce new flavours by a secondary fermentation using non-Saccharomyces yeasts or by linking a secondary fermentation with substrates obtained from plants, added for flavour improvement or as precursors for bioflavouring.
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Эту запись предоставил University of Liège