Aging characteristics of different beer types

Flavor chemistry of beer : part ii : flavour and threshold of 239 aroma volatiles

Morten Meilgaard · Medical Entomology and Zoology · 1975 · 234 citations

Agriculture, Chemistry, Food Science +15

Evolution of Chemical and Sensory Properties during Aging of Top-Fermented Beer

Bart Vanderhaegen, Hedwig Neven, Stefan Coghe et al. · Journal of Agricultural and Food Chemistry · 2003 · 206 citations

Agriculture, Food Science, Aging +16

How Low pH Can Intensify β-Damascenone and Dimethyl Trisulfide Production through Beer Aging

Laurence Gijs, Fabienne F. V. Chevance, Vesna Jerkovic et al. · Journal of Agricultural and Food Chemistry · 2002 · 93 citations

Agriculture, Chemistry, Aging +16

3-Hydroxy-4,5-dimethyl-2(5<i>H</i>)-furanone Levels in Fortified Madeira Wines: Relationship to Sugar Content

José S. Câmara, José C. Marques, A. C. Silva Ferreira · Journal of Agricultural and Food Chemistry · 2004 · 92 citations

Agriculture, Enology, Wine Analysis +16

Sensory and Instrumental Flavour Analysis of Wort Brewed with Dark Specialty Malts

Stefan Coghe, Els E. Martens, Hélène D'Hollander et al. · Journal of the Institute of Brewing · 2004 · 91 citations · Full text

Agriculture, Dairy Science, Food Science +17