Influence of mashing parameters on release of precursors of phenolic wheat beer aroma
Tests were carried out in order to investigate the influence of mashing conditions such as temperature, time and pH on the development of precursors such as ferulic and p-coumaric phenolic acids. Another objective related to identifying a means of minimizing cinnamic acid, a precursor of styrene. This contribution drawn up in the context of a research project provides an overview of interrelationships and possibilities of influencing the process.
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