Follow Slashdot blog updates by subscribing to our blog RSS feed

 



Forgot your password?
typodupeerror

Slashdot videos: Now with more Slashdot!

  • View

  • Discuss

  • Share

We've improved Slashdot's video section; now you can view our video interviews, product close-ups and site visits with all the usual Slashdot options to comment, share, etc. No more walled garden! It's a work in progress -- we hope you'll check it out (Learn more about the recent updates).

×
Image

The Science of Skunked Beer 3

Posted by samzenpus
from the a-warm-and-bitter-study dept.
erfnet writes "The Technical University of Munich, along with a German beer-maker, have kindly published a 'Comprehensive Sensomics Analysis of Hop-Derived Bitter Compounds During Storage of Beer' They determined 56 hop-derived sensometabolites which contribute to bitter taste during storage, increasing with time and temperature. If we had only had this information during our College days, we could have been even geekier! 'Duuuuude, it's not skunked, it's suffering from proton-catalyzed cyclization of trans-iso-a-acids.'"
This discussion has been archived. No new comments can be posted.

The Science of Skunked Beer

Comments Filter:

Breadth-first search is the bulldozer of science. -- Randy Goebel

Working...