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Beer quality: stability of taste and aroma, colloidal stability, tasting – Meledina Tatyana, Dedegkaev Alexander, Afonin D. – Profession – 2011 – ISBN 978-5-904757-16-8

Beer quality: stability of taste and aroma, colloidal stability, tasting
49.99 €
In stock
Beer quality: stability of taste and aroma, colloidal stability, tasting
49.99 €
In basket
Beer quality has received significant attention for several hundred years, but in recent decades, the quality of this foamy beverage has become a key focus. This book examines the key organoleptic components of beer that influence its quality and consumer perception. Considerable attention is paid to the influence of processing parameters, as well as preparations and additives, on the taste and aroma of beer. A separate chapter is devoted to beer tasting. The appendices provide classifications and characteristics of beer varieties.

This book is intended for industry professionals and will also be useful for undergraduate and graduate students, as well as faculty members at relevant universities.
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