{"title":"Chemistry of Organic Compounds in the Beer Production","authors":"Milongwe Mwene-Mbeja Topwe","doi":"10.33805/2765-8821.107","DOIUrl":null,"url":null,"abstract":"Beer can be considered as a hydrous solution of ethanol, in which several organic substances are dissolved. These organic substances are subject to a variety of reactions, which occur during fermentation, storage, and eventually these kinds of chemical reactions determine the characteristic aging of the beer, and its quality as well.","PeriodicalId":11396,"journal":{"name":"Edelweiss Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Edelweiss Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33805/2765-8821.107","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Beer can be considered as a hydrous solution of ethanol, in which several organic substances are dissolved. These organic substances are subject to a variety of reactions, which occur during fermentation, storage, and eventually these kinds of chemical reactions determine the characteristic aging of the beer, and its quality as well.
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