FLAVOR AND HAZE STABILITY DIFFERENCES DUE TO HOP TANNINS IN ALL-MALT PILSNER BEERS BREWED WITH PROANTHOCYANIDIN-FREE MALT

被引：6

作者：

DELCOUR, JA ^{[1
]}

SCHOETERS, MM ^{[1
]}

MEYSMAN, EW ^{[1
]}

DONDEYNE, P ^{[1
]}

SCHREVENS, EL ^{[1
]}

WIJNHOVEN, J ^{[1
]}

MOERMAN, E ^{[1
]}

机构：

[1] TECH WETENSCHAPPELIJK CTR VANDEBROUWERIJ MOUTERIJ AANVERWANTE NIJVERHEDEN,B-1700 ASSE,BELGIUM

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1985年 / 91卷 / 02期

关键词：

D O I：

10.1002/j.2050-0416.1985.tb04311.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：88 / 92

页数：5

共 15 条

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DELCOUR, JA ;

VANDENBERGHE, MM ;

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WIJNHOVEN, J ;

MOERMAN, E .

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[5]

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[6] DIFFERENCES IN UTILIZATION OF THE ESSENTIAL OIL OF HOPS DURING THE PRODUCTION OF DRY-HOPPED AND LATE-HOPPED BEERS [J].

HALEY, J ;

PEPPARD, TL .

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[7]

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[8]

HOUGH JS, 1977, MALTING BREWING SCI

[9]

KOWAKA K, 1983, 19TH EUR BREW CONV P, P71

[10] HOP EXTRACTS - A REVIEW [J].

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JOURNAL OF THE INSTITUTE OF BREWING, 1981, 87 (01) :24-29

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