The increase of antioxidativity during mashing - does it improve beer flavour stability?

Anu Kaukovirta-Norja, Hannele Virtanen, Saara Pöyri, Pekka Lehtinen, Tarja Nurmi, Peter Hartwall, Pekka Reinikainen, Johanna Siirilä, Silja Home

    Research output: Chapter in Book/Report/Conference proceedingConference contributionScientificpeer-review

    Original languageEnglish
    Title of host publication30th European Brewery Convention Congress. Prague, 14-19 May 2005.CD
    Pages709-720
    Publication statusPublished - 2005
    MoE publication typeA4 Article in a conference publication

    Keywords

    • antioxidant, beer quality, flavour stability, mashing, oxidation, stability

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