DIFFERENCES IN UTILIZATION OF THE ESSENTIAL OIL OF HOPS DURING THE PRODUCTION OF DRY-HOPPED AND LATE-HOPPED BEERS

被引：20

作者：

HALEY, J ^{[1
]}

PEPPARD, TL ^{[1
]}

机构：

[1] BREWING RES FDN,NUTFIELD,SURREY,ENGLAND

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1983年 / 89卷 / 02期

关键词：

D O I：

10.1002/j.2050-0416.1983.tb04153.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：87 / 91

页数：5

共 36 条

[1]

BENGTSSON R, 1953, WALLERSTEIN LAB COMM, V16, P231

[2] HOP OIL CONSTITUENTS DERIVED FROM THE OXIDATION OF COLUPULONE [J].

BETT, G ;

PEPPARD, TL ;

HALEY, J .

JOURNAL OF THE INSTITUTE OF BREWING, 1981, 87 (03) :158-159

[3] EVOLUTION OF VOLATILE COMPOUNDS DURING WORT-BOILING [J].

BUCKEE, GK ;

MALCOLM, PT ;

PEPPARD, TL .

JOURNAL OF THE INSTITUTE OF BREWING, 1982, 88 (03) :175-181

[4] A STUDY OF FATE OF VOLATILE HOP CONSTITUENTS IN BEER [J].

BUTTERY, RG ;

BLACK, DR ;

LEWIS, MJ ;

LING, L .

JOURNAL OF FOOD SCIENCE, 1967, 32 (04) :414-&

[5]

Carroll T. C. N., 1981, Technical Quarterly, Master Brewers' Association of the Americas, V18, P42

[6] DERIVATION OF A PROFILE METHOD FOR SENSORY ANALYSIS OF BEER FLAVOR [J].

CLAPPERTON, JF .

JOURNAL OF THE INSTITUTE OF BREWING, 1973, 79 (06) :495-508

[7] AUTOXIDATION OF SOME CONSTITUENTS OF HOPS .1. MONOTERPENE HYDROCARBON, MYRCENE [J].

DIECKMANN, RH ;

PALAMAND, SR .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (03) :498-503

[8]

FRIESE L, 1979, MONAT BRAUEREI, V32, P255

[9]

GRIMMETT CM, UNPUB J I BREWING

[10]

HAROLD FV, 1961, J I BREWING, V67, P161

← 1 2 3 4 →