Beer Maturation - What Really Happens and How to Do It? Reducing Diacetyl

Conheça a agência do cervejeiro - / agenciadocervejeiro
Primeiro Vídeo da série sobre maturação da cerveja - Conceitos básicos da redução do Diacetil
Referências principais
1 - STEWART, Graham G.; PRIEST, Fergus G. (3 Ed.). Handbook of brewing. CRC Press, 2018.
2 - White, Chris, and Jamil Zainasheff. Yeast: the practical guide to beer fermentation. Brewers Publications, 2010.
3 - Godtfredsen, Sven Erik, and Martin Ottesen. "Maturation of beer with α-acetolactate decarboxylase." Carlsberg Research Communications 47.2 (1982): 93-102.
4 - Godtfredsen, Sven Erik, et al. "Application of the acetolactate decarboxylase from Lactobacillus casei for accelerated maturation of beer." Carlsberg research communications 49.1 (1984): 69.