Beer volatile compounds and their application to low-malt beer fermentation.

  title={Beer volatile compounds and their application to low-malt beer fermentation.},
  author={Michiko Kobayashi and Hiroshi Shimizu and Suteaki Shioya},
  journal={Journal of bioscience and bioengineering},
  volume={106 4},
Low-malt beers, in which the amount of wort is adjusted to less than two-thirds of that in regular beer, are popular in the Japanese market because the flavor of low-malt beer is similar to that of regular beer but the price lesser than that of regular beer. There are few published articles about low-malt beer. However, in the production process, there are many similarities between low-malt and regular beer, e.g., the yeast used in low-malt beer fermentation is the same as that used for regular… CONTINUE READING

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