Assessing the flavour stability of lager-style beers

QR Code

Assessing the flavour stability of lager-style beers

Beer, as manufactured, is not at chemical equilibrium and undergoes complex chemical reactions during storage which can lead to undesirable changes in the sensory characteristics of beer. Since beer contains more than 600 volatile compounds, beer flavour change is a complex field of research and the...

Full description

Bibliographic Details
Main Author:	Maxminer, Joerg
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2016
Online Access:	https://eprints.nottingham.ac.uk/36976/

Similar Items

Improving the freshness of pale lager beers
by: Maia, Carolina
Published: (2023)

Determination of critical factors in malt production related to the flavour stability of final beer
by: Filipowska, Weronika
Published: (2022)

Investigating the contribution of hop components to the perception of beer flavour
by: Dietz, Anna Christina
Published: (2022)

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer
by: Ramsey, Imogen, et al.
Published: (2018)

Flavour reformulation and flavour stability
by: Yang, Ni
Published: (2012)

The responses of lager brewing yeast to low temperatures
by: Somani, Abhishek
Published: (2013)

The influence of style and origin on mineral composition of beers retailing in the UK
by: Rodrigo, S., et al.
Published: (2016)

The impacts of copper, iron and manganese metal ions on the EPR assessment of beer oxidative stability.
by: Jenkins, David, et al.
Published: (2018)

Sensory and analytical impacts of unmalted cereal adjunct usage in lager brewing
by: Yorke, Joanna
Published: (2022)

The quality of bitterness in beer
by: Oladokun, Olayide
Published: (2017)

The Growth of Pathogens and Beer Spoilage Organisms in No and Low Alcohol Beers and Strategies to Prevent Their Growth
by: Bartlett, Connor
Published: (2023)

Draught beer hygiene: a forcing test to assess quality
by: Mallett, James R., et al.
Published: (2018)

Hop proanthocyanidins for the fining of beer
by: Linforth, Rob S.T., et al.
Published: (2015)

“Beer is Haram!” Representation of Islam by Online Newspapers in Malaysia on the issue of better Beer festival & oktoberfest
by: Muhammad Raqib Mohd Sofian,, et al.
Published: (2023)

The relationship between very high gravity fermentations and oxidative stress in the lager yeast Saccharomyces pastorianus
by: Mott, Alexander Charles
Published: (2017)

Method of improving the stability of hop extract and hop flavoured beverages
by: Wilson, Erica G., et al.
Published: (2006)

Assessing the factors affecting draught beer hygiene and validation of a novel dispense system
by: Mallett, James Robert
Published: (2020)

Draught beer hygiene: cleaning of dispense tap nozzles
by: Quain, David E.
Published: (2016)

Understanding consumer sensory perception of beer and wine body
by: Ivanova, Natalja
Published: (2023)

Loca flavour please
by: Paul, Rajes
Published: (2012)

Effect of Processing on Flavour Precursors, Pyrazines and Flavour Quality of Malaysian Cocoa Beans
by: Hashim, Puziah
Published: (1997)

Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder
by: Chin, Sung Tong, et al.
Published: (2010)

Developing an understanding and improved sensory quality of low alcohol beer
by: Ramsey, Imogen
Published: (2021)

The impact of composition, environment and hygiene on the microbiome and spoilability of draught beer
by: Jevons, Alexander Lee
Published: (2022)

A novel beer fining agent extracted from hops
by: Gadon, A.G.
Published: (2020)

The impact of PROP and thermal taster status on the emotional response to beer
by: Yang, Qian, et al.
Published: (2018)

Red wine and beer elevate blood pressure in normotensive men
by: Zilkens, Renate, et al.
Published: (2005)

Sarawak pepper flavours the world
by: Universiti Malaysia Sarawak, Centre for Technology Transfer and Consultacy (CTTC)
Published: (2016)

Tea flavour : delivery and perception
by: Wright, Jonathan P.
Published: (2007)

Vista to come in six flavours
Published: (2008)

Multimodal flavour perception: the impact of sweetness, bitterness, alcohol content and carbonation level on flavour perception
by: Clark, Rebecca A.
Published: (2011)

Effects Of Polyphenol And Ph On Cocoa Flavour Precursors And Flavour Compounds Using Lipidic Model System
by: Sofian Seng, Noor Soffalina
Published: (2009)

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer
by: Oladokun, Olayide, et al.
Published: (2016)

Smokescreens and Beer Goggles: How Alcohol Industry CSM Protects the Industry
by: Jones, S., et al.
Published: (2016)

Developing an effective approach to measure emotional response to the sensory properties of beer
by: Eaton, Curtis
Published: (2015)

Measuring the emotional response to beer and the relative impact of sensory and packaging cues
by: Chaya, C., et al.
Published: (2015)

Effect of processing and flavour fine-tuning techniques on the volatile flavour constituents of pseudocereals and some minor cereals
by: Olaniyi, Lasekan Olusegun, et al.
Published: (2012)

Creating innovative flavour and texture experiences
by: Edwards-Stuart, Rachel
Published: (2009)

The chemical and genetic basis of tomato flavour
by: Jasionowicz, Piotr
Published: (2012)

Correlating instrumental and sensory analyses of flavour
by: Langridge, James P.
Published: (2004)