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Impact of Dry Hopping on Beer Flavor Stability

To investigate the chemical and sensorial impact of dry hopping time on typical pale ale, a standardized beer was produced and separated into ten vessels. Nine vessels were dry hopped, and one vessel remained un-hopped as a control. Impact of dry hopping contact time was investigated over 96 h. Poly...

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Sparad:
Huvudupphov: Bradley M. Titus, Larry A. Lerno, Jordan W. Beaver, Nadia K. Byrnes, Hildegarde Heymann, Anita Oberholster
Materialtyp: Artigo
Språk:Inglês
Utgiven: MDPI AG 2021-06-01
Serie:Foods
Ämnen:
beer
dry hopping
flavor
stability
iso-α-acids
polyphenols
Länkar:https://www.mdpi.com/2304-8158/10/6/1264
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