About the issue
SEPTEMBER 2011 (published: 01.09.2011)
Home > Issue > Mashing influence on trans-2-nonenal in beer
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.
Read the full article
trans-2-nonenal, mashing, flavor , stability
191002, St. Petersburg, street. Lomonosova 9, office. 2132
Information 2006-2023, All rights reserved
Development by ITMO University © 2013