Effect of Key Parameters on Acetaldehyde Content in Beer

Language: English

Published by Omniscriptum, LAP Lambert Academic Publishing, 2025

6208439957 / 9786208439958

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Softcover

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This item is printed on demand - it takes 3-4 days longer - Neuware -Acetaldehyde is a flavorful substance produced during the fermentation of beer by the oxydation of pyruvic acid. When it exceeds the threshold value of 6 ppm, it can cause flavours like green apple or freshly cut grass to become off-putting. The difficulty that the brewing industry is facing is achieving this threshold level within the specified time frame, or 19 days, often known as EOC days (End of Chips) from the time tank full date. It was discovered that this attainment period might last up to 25 days. Multiple brewing process variables have an impact on the acetaldehyde concentration of the EOC. The ultimate purpose of the study is to optimize the brewing process by determining the most important variables and putting methods in place to lower acetaldehyde levels. Acetaldehyde dissipation can be sped up, cutting the entire post-fermentation period in half, from 22 to 19 days. By reducing the occurrence of off tastes, this efficiency improvement can boost production volume while ensuring that the beer fulfils quality standards. 56 pp. Englisch.…

Seller Inventory # 9786208439958

Title
Effect of Key Parameters on Acetaldehyde Content in Beer
Author
Kumar Rahul
Publisher
Omniscriptum, LAP Lambert Academic Publishing
Publication year
2025
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6208439957
ISBN 13
9786208439958
Dimensions
220x150x33 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

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BuchWeltWeit Ludwig Meier e.K.

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