A contribution to taste stability of beer Dedicated to Wilhelm Heinrich Hattig on the occasion of his 65th birthday
Taste stability of beer has been and continues to be a topical issue. This is due to the fact that this important quality parameter is still in the optimisation phase, both in terms of analysis and technology.
Taste stability (TS) is seen as the property of a beer to maintain, to the greatest possible extent, the quality characteristics present immediately after filling unchanged up to the point of consumption. As during storage of beer, not only are limited numbers of chemical reactions taking place but complex processes are in train, one is faced here with a dynamic process. A number of substances involved in the process are known which are responsible for an aged flavour. As the term TS has become established, we will continue to use it in this article.
....
Select offer and read on
6 print issues
