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Production 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

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