Brewing and Craft Beer

• Auteur principal: Guido, Luis F. (auth)
• Format: Électronique Chapitre de livre
• Langue: anglais
• Publié: MDPI - Multidisciplinary Digital Publishing Institute 2019
• Sujets: Biology, life sciences; polyphenols; n/a; nutrient; audible sound; wet milling; brewing technology; robotics; fast-screening; lactose; image analysis; bottle refermentation; beer aging; sensory attributes; brewing; automation; bitterness; stout beer; beer; craft beer; foamability; Safrari; adjuncts; fermentation rate; barley milling; preference; germ; beer wort; machine learning; carbonation; quality; FAN; granulometry; sensory evaluation; coffee; beer acceptability; computer vision; fermentation; economic contribution analysis; short-chain fatty acids; local value chain; AEDA
• Accès en ligne: DOAB: download the publication; DOAB: description of the publication

Beer is a beverage with more than 8000 years of history, and the process of brewing has not changed much over the centuries. However, important technical advances have allowed us to produce beer in a more sophisticated and efficient way. The proliferation of specialty hop varieties has been behind t...