Food Chemistry

20.1 Beer 897 active aroma ingredients more extractable. Prior to grinding, part of the inert material is sepa- rated and thus l ...

898 20 Alcoholic Beverages harvested for use in freshly-prepared worts, until the yeast becomes useless due to contamination or ...

20.1 Beer 899 different stages, while in others it remains in the same container from steeping to kilning. 20.1.3.5 Special Malt ...

900 20 Alcoholic Beverages enzyme inactivation. On the other hand, when a low alcohol beer is desired, the malt mashed at 37◦C i ...

20.1 Beer 901 tanks. With a wort extract content of 12%, 4% of ethanol is produced during fermentation. The young “green” beer i ...

902 20 Alcoholic Beverages Thus, for example, if the solids content (E) of a beer is 3% (w/v) and the alcohol content (A) is 5.0 ...

20.1 Beer 903 Table 20.6.Odorants in Pilsener Bier Compound Concentration (mg/l) Aroma valuea Ethanol 4080 1639 (E)-β-Damascenon ...

904 20 Alcoholic Beverages 7–8%; malt beer (caramel beer), a dark, sweet and slightly hopflavored full beer; the bitter beers su ...

20.1 Beer 905 Fig. 20.3.Terminology for the description of odor and taste notes of beer (American Society of Brewing Chemists, a ...

906 20 Alcoholic Beverages Table 20.8.Main characteristics of the odor and taste of various types of beer Flavor group Intensity ...

20.2 Wine 907 Table 20.9.Wine production 1999 and 2006 (1000 t), vineyard area (1993) and wine consumption (l/capita) Continent ...

908 20 Alcoholic Beverages Fig. 20.4.Production of wine Semillon Blanc– together with Sauvignon and sometimes with Muscatel, pr ...

20.2 Wine 909 Table 20.10.Important German grape cultivars Cultivar Wine Acidb Must Matura- Yielde Comments about winef typea we ...

910 20 Alcoholic Beverages Table 20.10.(continued) Cultivar Wine Acidb Must Matura- Yielde Comments about winef typea weightc ti ...

20.2 Wine 911 Table 20.11.Cultivation of important grape cultivars in Germany Grape cultivar Vineyard area in ha, 2005 White gra ...

912 20 Alcoholic Beverages Table 20.12.Major grape cultivars of selected countries Country Grape cultivar Comments about cultiva ...

20.2 Wine 913 Table 20.12.(continued) Country Grape cultivar Comments about cultivation area and quality Austria White wine cult ...

914 20 Alcoholic Beverages Fig. 20.5.Sylvaner wine grape ripening with measure- ment of the content of acid (as tartaric), sugar ...

20.2 Wine 915 Table 20.14.Quality levels and natural minimum alco- hol content of German wines Quality level Minimum alcohol con ...

916 20 Alcoholic Beverages the instable aglycones during fermentation. Of special analytical interest are the anthocyan glu- cos ...