Chemistry of Organic Compounds in the Beer Production: Second Edition

Authors

  • Topwe Milongwe Mwene-Mbeja Department of Chemistry, Faculty of Science, University of Lubumbashi, Lubumbashi, Democratic Republic of the Congo and Hydro-Quebec Institute for Environment, Development and Society at Laval University, Quebec, Quebec, Canada.

DOI:

https://doi.org/10.9734/bpi/ecafs/v1/9737D

Keywords:

Chemistry, organic compound, mechanism, Beer

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.

Published

2021-08-09

How to Cite

Topwe Milongwe Mwene-Mbeja. (2021). Chemistry of Organic Compounds in the Beer Production: Second Edition . Emerging Challenges in Agriculture and Food Science Vol. 1, 97–109. https://doi.org/10.9734/bpi/ecafs/v1/9737D

Issue

Emerging Challenges in Agriculture and Food Science Vol. 1

Section

Chapters