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巴氏杀菌对陈酿啤酒花啤酒中萜烯、萜类、醛类和酯类的影响

IF 1.3 4区 农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Journal of the American Society of Brewing Chemists Pub Date : 2024-08-26 DOI:10.1080/03610470.2024.2379636
Christian Schubert, Scott Lafontaine, Sarah Thörner, Nils Rettberg
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引用次数: 0

摘要

巴氏杀菌是实现啤酒微生物稳定性的常用技术。在干啤酒花啤酒中，巴氏杀菌是确保产品质量和消费者安全的最终措施。巴氏杀菌是确保产品质量和消费者安全的最终措施。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Impact of Pasteurisation on Terpenes, Terpenoids, Aldehydes and Esters in Hoppy Ales on Ageing
Pasteurisation is a common technique to achieve microbial stability of beer. In dry hopped beer, pasteurisation is the ultimate measure to assure product quality and consumer safety. To gain insigh...
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来源期刊
Journal of the American Society of Brewing Chemists
Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物
CiteScore
4.00
自引率
20.00%
发文量
41
审稿时长
3 months
期刊介绍： The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.
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