5. Additives and processing aids
The brewing sector is not a major consumer of additives or processing aids. In microbrewing, aromatization is often natural, obtained by exaction of the aromas at the end of the boiling process.
However, brilliance, aromatization, foam retention and cloud stability for white beers require the use of molecules with technological properties. Table 10 lists the main agents used.
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Additives and processing aids
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