Impact of Barley Malt with Different Row-Types on the Volatile Compounds in Beer

As the primary raw material for beer production, barley is classified into two-row barley and six-row barley. The nutrient content is different in the different row-types of malts, and the beer volatile compounds (VCs) will be influenced when using them. The results showed that the wort produced fro...

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主要な著者:	Jinglong Zhang, Ziqiang Chen, Yongxin Zhang, Zhenbao Shi, Jian Lu, Dianhui Wu
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2025-06-01
シリーズ:	Foods
主題:	two-row malt six-row malt volatile compounds beer flavor correlation analysis flavor precursors
オンライン･アクセス:	https://www.mdpi.com/2304-8158/14/12/2010
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