ShareProduction of low alcohol beer and alcohol-free beer using a combination of high temperature mashing and cold contact fermentation.
Author(s) : CHANDRASEKHAR J.
Type of article: Article
Summary
Effects of the mashing temperature (65-80 deg C) and the fermentation temperature (2-12 deg C) on the production of ethyl acetate, isoamyl acetate, isoamylic alcohol and ethanol as well as on the flavour and colour of the lighter beer.
Details
- Original title: Production of low alcohol beer and alcohol-free beer using a combination of high temperature mashing and cold contact fermentation.
- Record ID : 1995-2388
- Languages: English
- Source: Ferment - vol. 7 - n. 4
- Publication date: 1994
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Beverages - Keywords: Temperature; Beer; Alcohol; Organoleptic property; Production; Fermentation
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- Formats : PDF
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