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The effect of main fermentation temperature on a young beer taste has been studied within the range of 282–292 K for high-density wort with the concentration of 14–18 % dry matter. The taste is provided by the content of aromatics – by-products of fermentation: acetaldehyde, vicinal diketones, n-propanol, n-butanol, i-butanol, 2-methyl-butanol, 3-methyl butanol, ethyl acetate and isoamyl acetate.