A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer
Paulina Martusevice,
Xueqi Li,
Matt J. Hengel
et al.
Abstract:Beer has over 600 flavor compounds and creates a positive tasting experience with acceptable sensory properties, which are essential for the best consumer experience. Spontaneous and mixed-culture fermentation beers, generally classified as sour beers, are gaining popularity compared to typical lager or ale styles, which have dominated in the USA for the last few decades. Unique and acceptable flavor compounds characterize sour beers, but some unfavorable aspects appear in conjunction. One such unfavorable fla… Show more
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