Editing Beer
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Apart from oxygen, the most dramatic impact on flavor stability of any parameter, on the route from barley to a beer in the customer’s hand, is the temperature of storage of the beer.<ref name=bamlen>Bamforth CW, Lentini A. The flavor instability of beer. In: Bamforth CW, ed. [[Library|''Beer: A Quality Perspective.'']] Academic Press; 2009:85–109.</ref> Any attempt to bring the temperature down post-packaging is highly advisable. | Apart from oxygen, the most dramatic impact on flavor stability of any parameter, on the route from barley to a beer in the customer’s hand, is the temperature of storage of the beer.<ref name=bamlen>Bamforth CW, Lentini A. The flavor instability of beer. In: Bamforth CW, ed. [[Library|''Beer: A Quality Perspective.'']] Academic Press; 2009:85–109.</ref> Any attempt to bring the temperature down post-packaging is highly advisable. | ||
*https://www.sciencedirect.com/book/9780123738912/beer-in-health-and-disease-prevention | *https://www.sciencedirect.com/book/9780123738912/beer-in-health-and-disease-prevention | ||
*Ragot, F., Guinard, J. X., Shoemaker, C., & Lewis, M. (1989). The contribution of dextrins to beer sensory properties part I. mouthfeel. Journal of the Institute of Brewing, 95, 427–430. | *Ragot, F., Guinard, J. X., Shoemaker, C., & Lewis, M. (1989). The contribution of dextrins to beer sensory properties part I. mouthfeel. Journal of the Institute of Brewing, 95, 427–430. |