Familiarizar-se com os sabores estranhos e os compostos que os causam pode ajuda-lo a evitar esses sabores desagradáveis. Por isso, no episódio de hoje falaremos sobre os principais compostos químicos que geram  off-flavor na cerveja!

Referências

Hawthorne, D. B., Shaw, R. D., Davine, D. F., Kavanagh, T. E., Clarke, B. J., Shaw, R. D., Davine, D. F., Kavanagh, T. E., Clarke, B. J., Hawthorne, D., Shaw, R. D., Davine, D. F., Kavanagh, T. E., Breweries, U., & Foster, L. (1991). Butyric Acid Off-Flavors in Beer: Origins and Control. Journal of the American Society of Brewing Chemists, 49, 4–8. https://doi.org/10.1094/asbcj-49-0004

Huvaere, K., Andersen, M. L., Skibsted, L. H., Heyerick, A., & De Keukeleire, D. (2005). Photooxidative degradation of beer bittering principles: A key step on the route to lightstruck flavor formation in beer. Journal of Agricultural and Food Chemistry, 53(5), 1489–1494. https://doi.org/10.1021/jf0486186

Nyborg, M., Outtrup, H., & Dreyer, T. (1999). Investigations of the protective mechanism of sulfite against beer staling and formation of adducts with trans-2-nonenal. Journal of the American Society of Brewing Chemists, 57(1), 24–28. https://doi.org/10.1094/asbcj-57-0024

Szlavko, C. M., & Anderson, R. J. (1979). Influence of Wort Processing on Beer Dimethyl Sulfide Levels. Journal of the American Society of Brewing Chemists, 37(1), 20–25. https://doi.org/10.1094/asbcj-37-0020