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Brewing is humankinda€™s oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. * The only detailed book that specifically addresses the science of beer quality * Addresses the various impacts on and perception of beer quality * Includes expert insights based on real-world experienceThe addition of nitrogen into the beer also changes the foama#39;s mouthfeel to a a€œ creamya€ texture, however the lower CO2 content leads to beer with less a€œpricklea€ ( acidic and bubble collapse) on the palate (Carroll, 1979) making the beer taste flat and watery. ... These characteristics reduce the appeal of the widget in the more desirable marketing vehicle, namely the bottle, presumably because the sight of aanbsp;...

Publisher:Academic Press - 2011-05-05


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