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Factors governing the content of some heterocyclic compounds in beer

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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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