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SEPTEMBER 2011 (published: 01.09.2011)
Number 2(12)
Home > Issue > Mashing influence on trans-2-nonenal in beer
Batashov B.E., Dedegkayev A.T., Afonin D.
During brewing and storing of beer fatty acids are oxidized with the formation of trans-2-nonenal, which negatively affects the sensory characteristics of beer. This process can be regulated at the stage of mashing. The best results were obtained when the acidified mash and rinse water, and the process start at 65 ° C.
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Keywords: trans-2-nonenal, mashing, flavor , stability
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 663.41
Mashing influence on trans-2-nonenal in beer
During brewing and storing of beer fatty acids are oxidized with the formation of trans-2-nonenal, which negatively affects the sensory characteristics of beer. This process can be regulated at the stage of mashing. The best results were obtained when the acidified mash and rinse water, and the process start at 65 ° C.
Read the full article
Keywords: trans-2-nonenal, mashing, flavor , stability
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License