Wort composition, fermentation profile and beer quality
1995
Haecht, J.L.
The paper reviews the international literature of the last two decades. The subjects are: the effects of the lipid content of wort, the haziness of wort, the level of oxygen and lipids, the carbohydrate profile of wort, the long-chain alcohols, sulphur dioxide and esters formed in fermentation, the amino acids and mineral salts on the growing of yeast and on beer quality. Additionally, the article deals with the production of high gravity wort and with its effect on beer quality. The paper is illustrated with 20 graphs
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书目信息
Soripar (Hungary)
卷
41
期
2
ISSN
0866-5125
页码
pp. 56-69
其它主题
Qualite; Fermentacion; Acide amine; Composicion quimica; Mout de biere; Dioxido de azufre; Aminoacidos; Biere; Oxigeno; Lipidos; Oxygene
语言
匈牙利
注释
Summaries (De, En)
8 tables; 20 ill. 39 ref.
类型
Bibliography; Summary
1996-08-15
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