Modeling of α-acids and xanthohumol extraction in dry-hopped beers

The practice of dry-hopping has been used by the brewing industry to obtain beers with increased contents of flavor and bitterness compounds. Notwithstanding this, other compounds such as α-acids (AA) and xhanthohumol (XN) are co-extracted influencing the final characteristics of the beer, particula...

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Bibliographic Details
Main Author: Machado, Júlio C. (author)
Other Authors: Faria, Miguel A. (author), Melo, Armindo (author), Martins, Zita E. (author), Ferreira, Isabel M.P.L.V.O. (author)
Format: article
Language:eng
Published: 2019
Subjects:
Beer
Flavonoids
Fruit
Humulus
Propiophenones
Models, Theoretical
Composição dos Alimentos
Online Access:http://hdl.handle.net/10400.18/6323
Country:Portugal
Oai:oai:repositorio.insa.pt:10400.18/6323

Internet

http://hdl.handle.net/10400.18/6323

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