Influence of beer ethanol content on the wort flavour perception

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Keywords: Alcohol-free beers; Cold contact process; Ethanol; Flavour perception; Retention; Strecker aldehydes

Document Type: Research Article


Affiliations: Laboratoire de Brasserie et des Industries Alimentaires, Universite Catholique de Louvain, Place Croix du Sud, 2 bte 7 B-1348, , Louvain-la-Neuve, Belgium

Publication date: November 15, 2000

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