Polyphenols and Pyrazines in Beer during AgingFootnote¹
1 Cooperative investigation between the Science and Education Administration, U.S. Department of Agriculture, and College of Agricultural and Life Sciences, University of Wisconsin-Madison.
Presented at the 45th Annual Meeting, Portland, OR, April 1979.

Asaf A. QureshiUSDA-SEA, Barley and Malt Laboratory, 501 N. Walnut Street, Madison, WI53705;Department of Agronomy, University of Wisconsin-Madison

W. C. BurgerUSDA-SEA, Barley and Malt Laboratory, 501 N. Walnut Street, Madison, WI53705;Department of Agronomy, University of Wisconsin-Madison

N. PrenticeUSDA-SEA, Barley and Malt Laboratory, 501 N. Walnut Street, Madison, WI53705;Department of Agronomy, University of Wisconsin-Madison

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Christine Guyot-Declerck, Nancy François, Christian Ritter, Bernadette Govaerts & Sonia Collin. (2005) Influence of pH and ageing on beer organoleptic properties. A sensory analysis based on AEDA data. Food Quality and Preference 16:2, pages 157-162.
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David J. Evans, Diederik J. M. Schmedding, Arnold Bruijnje, Theo Heideman, Bonnie M. King & Niek M. Groesbeek. (1999) Flavour Impact of Aged Beers*. Journal of the Institute of Brewing 105:5, pages 301-307.
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Susan M. Fors & Caj E. Eriksson. (2006) Pyrazines in extruded malt. Journal of the Science of Food and Agriculture 37:10, pages 991-1000.
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