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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 76, 2018 - Issue 3
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Articles

Control of Fermentation By-Products and Aroma Features of Beer Produced with Scottish Ale Yeast by Variation of Fermentation Temperature and Wort Aeration Rate

Fabian WebersinkeBrau Union Österreich AG, Linz, Austria;University of Natural Resources and Life Sciences, Vienna / Universität für Bodenkultur Wien, Vienna, AustriaCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-1653-7369
ORCID Icon,
Helmut KleinBrau Union Österreich AG, Linz, AustriaORCID Iconhttp://orcid.org/0000-0002-1543-4886
ORCID Icon,
Michael FlieherBrau Union Österreich AG, Linz, Austria
,
Andreas UrbanBrau Union Österreich AG, Linz, Austria
,
Henry JägerUniversity of Natural Resources and Life Sciences, Vienna / Universität für Bodenkultur Wien, Vienna, Austria
&
Clemens ForsterBrau Union Österreich AG, Linz, Austria
Pages 147-155 | Published online: 07 Jun 2018

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Karolina C. Hernandes, Érica A. Souza-Silva, Carolina F. Assumpção, Claudia A. Zini & Juliane E. Welke. (2020) Carbonyl compounds and furan derivatives with toxic potential evaluated in the brewing stages of craft beer. Food Additives & Contaminants: Part A 37:1, pages 61-68.
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Articles from other publishers (3)

Ana Belén Díaz, Enrique Durán-Guerrero, Cristina Lasanta & Remedios Castro. (2022) From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers. Foods 11:20, pages 3215.
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Raúl Romero-Rodríguez, Enrique Durán-Guerrero, Remedios Castro, Ana Belén Díaz & Cristina Lasanta. (2022) Evaluation of the Influence of the Microorganisms Involved in the Production of Beers on their Sensory Characteristics. Food and Bioproducts Processing.
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Cristina Lasanta, Enrique Durán‐Guerrero, Ana Belén Díaz & Remedios Castro. (2020) Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers. Journal of the Science of Food and Agriculture 101:3, pages 1174-1181.
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