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Up-Dated 2-13-8 |
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These are perceived in both the aroma and flavor and are primarily due to the aldehyde, 2-trans-nonenal. This compound has an extremely low flavor threshold and is produced by the oxidation of higher alcohols. The threat of oxidation may be reduced by minimizing splashing of the hot wort or of the fermented beer while racking or bottling. This flavor is never appropriate and is rare in homebrew due to the reducing power of yeast, but it is a common flaw in many old or abused commercial beers. |
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