Effect of oxygen supply on flavor formation during continuous alcohol-free beer production : a model study

The influence of oxygen supply on the formation and conversion of the most important flavor compounds during continuous, alcohol-free beer production was studied in a complex model medium. The medium contained inorganic salts, nutrients, and aldehydes (hexanal, 2-methyl propanal, 3-methyl butanal, a...

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Bibliographic Details
Main Author: Lehnert, Radek (author)
Other Authors: Kuřec, Michal (author), Brányik, Tomáš (author), Teixeira, J. A. (author)
Format: article
Language:eng
Published: 2008
Subjects:
Alcohol-free beer
Beer flavor
Continuous reactor
Immobilized cell
Oxygen supply
Science & Technology
Online Access:http://hdl.handle.net/1822/10368
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/10368

Internet

http://hdl.handle.net/1822/10368

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