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Beer chemistry
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Beer chemistry : ウィキペディア英語版
Beer chemistry

Beer chemistry is the chemistry of beer.
A particular problem with beer is that, unlike wine, its quality tends to deteriorate as it ages. This is mainly due to lipid oxidation forming 2-Nonenal which smells unpleasantly like cardboard or old people.
==See also==

* Brewing

抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
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