xico
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- Jan 22, 2015
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In meeting a veteran brewing chemist at his R&D playground briefly he commented on the importance of getting as much CO2 from the yeast as possible to protect the flavor compounds.
I don't understand how the entry of CO2 into solution would have an effect on the volatization of aromas/flavors.Can someone give me an answer as to how this is happening?
I don't understand how the entry of CO2 into solution would have an effect on the volatization of aromas/flavors.Can someone give me an answer as to how this is happening?