JASBC Editor's Pick
Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence
Alexandre Dusart and colleagues present a comprehensive overview of the volatiles associated with representative red and brown beers. For the red sour beers , results showed the influence of Brettanomyces yeast on the phenol and ester contents, and for the brown sour beer, results showed significantly more unreduced 4-vinylguaiacol and 4-vinylphenol.
Read More