Factors governing the content of some heterocyclic compounds in beer
Annotation
To reduce forming of heterocyclic aldehydes that adversely affect beer taste stability during aging six samples of beer were experimentally made, various technologies of producing wort being used. The content of 2-furfurol and 5-metylfurfurol was measured before and after artificial aging. The most effective method turned to be when malt mashing started at 650°C, while the pause in the whirlpool was cut from 20 to 10 minutes. It was proved by the degustation evaluation.
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