Andrea Buettner, Professor, Fraunhofer IVV, describes how an on-line mass spec technique is helping overcome the issues with detecting volatile food contaminants.
Detecting volatile food contaminants
Video Sep 19, 2016
Sour beer, the tart and tangy outcome of a brewing process that’s been used in Europe for centuries, has recently surged in popularity in the U.S. Today, scientists report progress on a study of how acids and other flavor components evolve while the beverage ages. Their aim is to help brewers understand and gain more control over sour beer’s taste.WATCH NOW