Review paper
The chemistry of beer aging – a critical review
Abstract
Currently, the main quality problem of beer is the change of its chemical composition during storage, which alters the sensory properties. A variety of flavours may arise, depending on the beer type and the storage conditions. In contrast to some wines, beer aging is usually considered negative for flavour quality. The main focus of research on beer aging has been the study of the cardboard-flavoured component (E)-2-nonenal and its formation by...
Paper Details
Title
The chemistry of beer aging – a critical review
Published Date
Mar 5, 2005
Journal
Volume
95
Issue
3
Pages
357 - 381
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