Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality
Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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The aim of this study was to determine how the hopping technique affects the quality of non-alcoholic beer (NAB). A series of NABs were brewed and tested for basic physicochemical characteristics, profiles of selected volatile compounds, and microbial contamination. The brewing process yielded 13 experimental groups of beers, all of which had an et...
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Full title
Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality
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TN_cdi_doaj_primary_oai_doaj_org_article_0338a65e07f34e8e929f851dd9a6d2b1
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_0338a65e07f34e8e929f851dd9a6d2b1
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules27227910
