Beer can be thought of as a diluted ethanol solution containing a variety of organic compounds. These organic molecules are subjected to a range of chemical reactions that occur during fermentation, storage, and finally determine the beer's unique ageing as well as its quality.
Author (S) Details
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.
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