INFLUENCING THE HOP FLAVOR DURING BREWING

被引：0
|
作者：
MOIR, M
SEATON, JC
SUGGETT, A
机构：
来源：
MONATSSCHRIFT FUR BRAUWISSENSCHAFT | 1983年 / 36卷 / 05期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：198 / 198
页数：1
相关论文
共 50 条
  • [41] EXAMINATIONS ABOUT THE BEER FLAVOR IN THE BREWING INDUSTRY OF THE GDR
    FLEMMING, W
    WILDING, K
    LEBENSMITTELINDUSTRIE, 1987, 34 (01): : 33 - 35
  • [42] Screening of brewing yeast β-lyase activity and release of hop volatile thiols from precursors during fermentation
    Michel, M.
    Haslbeck, K.
    Ampenberger, F.
    Meier-Doernberg, T.
    Stretz, D.
    Hutzler, M.
    Coelhan, M.
    Jacob, F.
    Liu, Y.
    BREWING SCIENCE, 2019, 72 (11-12): : 179 - 186
  • [43] Onion flavor chemistry and factors influencing flavor intensity
    Randle, WM
    SPICES: FLAVOR CHEMISTRY AND ANTIOXIDANT PROPERTIES, 1997, 660 : 41 - 52
  • [44] Study on the relationship between flavor components and quality of ice wine during freezing and brewing of 'beibinghong' grapes
    Li, Penghui
    Jia, Yuanlong
    Cai, Donglin
    Wang, Xinyuan
    Liu, Jiahua
    Zhu, Rongchen
    Wang, Zhitong
    He, Yang
    Wen, Liankui
    FOOD CHEMISTRY-X, 2023, 20
  • [45] Caproiciproducens converts lactic acid into caproic acid during Chinese strong-flavor Baijiu brewing
    Jin, Xiangyi
    Wang, Hua
    Tian, Huixue
    Hu, Yongmei
    Peng, Nan
    Zhao, Shumiao
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2025, 426
  • [46] FACTORS INFLUENCING FLAVOR REQUIREMENTS
    PANNELL, RHJ
    FOOD MANUFACTURE, 1972, 47 (01): : 37 - &
  • [47] Using Hydrofluorocarbon Extracts of Hop in a Pilot Scale Brewing Process
    Cante, Rosa Colucci
    Gallo, Marianna
    D'Avino, Alfonso
    Garella, Isidoro
    Nigro, Roberto
    APPLIED SCIENCES-BASEL, 2022, 12 (14):
  • [48] INVESTIGATIONS ABOUT THE UTILIZATION OF HOP BITTER PRINCIPLES IN THE BREWING PROCESS
    WILDING, K
    ECHTERMANN, KW
    FLEMMING, W
    BELLMANN, A
    LEBENSMITTELINDUSTRIE, 1982, 29 (04): : 163 - 165
  • [49] A HISTORY OF BEER AND MALT BREWING AND HOP GROWING IN SLOVAKIA (SLOVAK)
    LENGYELOVA, T
    HISTORICKY CASOPIS, 1994, 42 (02): : 385 - 386
  • [50] 100-YEARS OF HOP CHEMISTRY AND ITS RELEVANCE TO BREWING
    VERZELE, M
    JOURNAL OF THE INSTITUTE OF BREWING, 1986, 92 (01) : 32 - 48
12345