Year: 2018
Type: article
Abstract: Beer is a complex beverage containing a myriad of flavor- and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors. Phenolic compounds are always present in finished beer, as they are extracted from grains and hops during the mashing and brewing process. Some of these compounds have little impact on finished beer, while others may contribute either desirable or undesirable aromas, flavors, and mouthfeel characteristics. They may also contribute to beer stability. The role of simple phenolic compounds on the attributes of wort and beer are discussed.
Source: Fermentation
Author: Michael Lentz
Institution: University of North Florida
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,534
OpenAlex ID: W2790683584