EFFECT OF HIGH GRAVITY WORT FERMENTATION PARAMETERS ON BEER FLAVOR PROFILE

Ruslana Kosiv1, Tetiana Kharandiuk1, Lubov Polyuzhyn1, Lubov Palianytsia1, Natalia Berezovska1
Affiliation: 
1 Lviv Polytechnic National University 12 S. Bandery St., 79013 Lviv, Ukraine
DOI: 
https://doi.org/10.23939/chcht11.03.308
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Abstract: 
The effect of main fermentation temperature on a young beer taste has been studied within the range of 282–292 K for high-density wort with the concentration of 14–18 % dry matter. The taste is provided by the content of aromatics – by-products of fermentation: acetaldehyde, vicinal diketones, n-propanol, n-butanol, i-butanol, 2-methyl-butanol, 3-methyl butanol, ethyl acetate and isoamyl acetate.
References: 

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