Pale beer

Pilsner. Pilsner is a pale beer with a medium hoppy taste. It contains 3.9—4.7% by vol alcohol and is traditionally lagered 2—3 months. The water for this type of beer is soft and contains a small amount of salt. Some 70—80% of all beer consumed in the world is of this light-lager type. 

Dortmund. Dortmund is a pale beer with fewer hops than Pilsner but mote body and taste. The alcohol content is 3.9—4.7% by vol and storage time is 3—4 months. The brewing water is hard and contains large amounts of carbonates, sulfates, and chlorides. 

Champagner, m. champagne, -weisse, /. a strongly foaming pale beer. 

Ume. -atze, -atztmg /. Calico) white discharge. -bad, n. whitening bath, (in Turkey-red dyeing) white Liquor bath, -baumdi, n, cajuput oil. -bier, n, pale beer specif., weiss beer,... 

Weisse, m. /. white person, white. — /. whiteness white whitewash pale beer. 

The products found in model experiments and in foodstuffs are not comparable. The concentrations of individual constituents vary considerably between both systems. Figure 4 summarizes proline specific components determined in wort and beer produced under different reaction conditions. Beer I represents a German pale beer, produced from pale malt by a conventional wort... 

Formaldehyde Pale beers UV-Vis 8-700 ng mL-1 Catalytic method in an air-driven flow injection system [103]... 

PPy including different anions Beers Discrimination between dark and pale beers as well as between beers with and without alcohol PCA,PLS [133]... 

Brewers blend different types of malts to impart characteristic flavor, color, and aroma to the beer. Generally, clear or pale beers are manufactured from Pilsner-Pale or ale malts, whereas dark beers and stouts require a combination of diastatic and roasted malts (Bamforth 2003). 

Brewing water plays so large a role that some of the world s best known beer types, such as Pilsner, Munich, Dortmunder, and Burton Pale Ale, are special because of the properties of water used in their production. 

The establishment is pale yellow, and last Wednesday the women, wearing sweaters as scarves, drank beer from bottles, but. . . politely. The smooth-faced men wore tattersall shirts and khaki or linen shorts. There were buck deer heads mounted on the walls, and a ballgame was on the television at the bar. 

Schieberle, P. 1991. Primary odorants of pale lager beer. Z. Lebensm.-Unters. -Forsch. A 193 558-565. 

Figure 2. Gas chromatogram of the neutral/basic volatile fraction isolated from a pale lager beer. Numbers characterize an odor-active position.

The results of the AEDA are usually displayed as diagram of the FD-factors vs. the retention indices (RI), the so-called FD-chromatogram. The FD-chromatogram obtained by application of the AEDA on the neutral/basic volatiles of the pale lager beer is shown in Figure 3 [18], The highest FD-factors were found for compounds 4 (malty, alcoholic), 6 (fermented wort), 14 (fruity), 17 (flowery), 20 (spicy) and 22 (cooked apple-like). 

The identification experiments were focused on the twenty-three odorants detected in the FD-factor range 16 to 1024. The chemical structures of five of the most odor-active compounds in the neutral/basic fraction (nos. 4, 14, 17, 20, 22) are displayed in Figure 4. Additionally, the six most important odorants identified on the basis of AEDA results in the acidic volatile fraction of pale lager beer are shown (I-V Figure 4). 

Figure 3. Flavor dilution (FD) chromatogram of the neutral/basic odorants in a pale lager beer. The numbering follows Figure 2. RI retention index on a silicone SE-54 GC stationary phase [adapted from ref. 18],...

Figure 4. Key odorants in pale lager beer. The numbering follows Figs. 2 and 3. Odorants with roman numbers were identified in the acidic fraction (FD-factor).

In an alcohol-free beer, the concentrations of the beer odorants were 5 to 10-fold lower than in the pale lager beer [18] suggesting that the former beer is a very appropriate matrix for the determination of odor thresholds. A determination of the odor thresholds in the alcohol-free beer revealed (Table 15) that, compared to water, the odor threshold of all odorants increased, but to a different extent. For instance, the threshold of (E)-B-damascenone increased by a factor of 2500, while that of HDF was enhanced only by a factor of eight. Odor activity values calculated on the basis of the odor thresholds in the alcohol-free beer (Table 15) now confirmed the significant contribution of HDF to the dark beer flavor. 

Comparison of odor activity values of important odorants in pale and dark beer [18]... 

Influence of additions of 4-hydroxy-2,5-dimethyI-3(2H)-furanone on the odor of a pale lager beer [181 ... 

Beer (Pale lager) /3-Damascenone, ethyl butanoate, 3-methylbutanol, ethyl hexanoate, 2-phenylethanol, 4-vinylguaiacol, furaneol 42,160... 

NaN, prevented fungus growth (Ref 193) which caused darkening of sake cake (Japanese beer). Pales (Ref 146) noted that the effect of NaN, on alcoholic fermentation was to increase efficiency in the conversion of glucose to fermentation products. NaN, is also useful as a wine pteservative, inhibiting... 

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