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Sensory analysis as a tool for beer quality assessment with an emphasis on its use for microbial control in the brewery
Abstract
This chapter is presented in two parts. Part 1 covers those microorganisms (bacteria, molds, and wild yeasts) whose metabolism conveys upon beer either unwanted (atypical) flavors leading to spoilage of product or those that might be used to attain specific flavor profiles and unique brand beer styles. Those flavors are then explored in detail with respect to descriptors, typical levels found in beer (naturally or via microbiological metabolic activities), and their ...
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