| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543468 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠We study the influence of five SBI fungicides on the fermentation and quality of young ale beer. ⺠Even at low level, the fungicides provoke sluggish fermentation from the three days onwards. ⺠Noticeable differences in the extract and attenuation values were found in all treated samples. ⺠Colour intensity and tint values were statistically different in the beer containing fungicides.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Simón Navarro, Nuria Vela, Gabriel Pérez, Ginés Navarro,