What is it about?
The top pressure of CO2 has been studied in the brewing industry as a method for improving the quality of beer. This study focused on the influence of top pressure on the flavor of lager beers by measuring different physicochemical and flavor parameters during primary fermentation and maturation.
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Why is it important?
Top pressure effected sensorial characteristics of beer by balancing the flavor in lager beers. The flavor quality was improved by altering the relative contents of the volatile compounds.
Perspectives
I hope this article makes people pay more attention to beer producing and beer quality.
Dongsheng Yang
Hainan University
Read the Original
This page is a summary of: Influence of Top Pressure on the Flavor and Sensorial Characteristics of Lager Beer, Journal of the American Society of Brewing Chemists, May 2019, Taylor & Francis,
DOI: 10.1080/03610470.2019.1603023.
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