The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops

Autor: Richard W. Molitor, Jeremy I. Roop, Charles M. Denby, Charles J. Depew, Daniel S. Liu, Sara E. Stadulis, Thomas H. Shellhammer

Publikováno v: Fermentation, Vol 8, Iss 8, p 370 (2022)

The biotransformation of hop aroma, particularly by the cysteine S-conjugate beta-lyase enzyme (CSL), has been a recent topic of tremendous interest among brewing scientists and within the brewing community. During a process often referred to as biot

Externí odkaz: https://doaj.org/article/61a16ea99b9a44f6a7086fbb10f8609a

Evaluation of the potentialities of a new beta-lyase enzyme in the release of S-volatile aromatic compounds in white and red wines

Autor: Amsalem, Dor Yaaqov

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia In the past twenty years a rapid growing interest in thiols can be seen as a function of the amount of papers and research done on this topic, with the aim of understanding the biosynthes

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0c68f1a50d69c0b22cd0ebb0b7f3262a
https://hdl.handle.net/10400.5/10942

Association of selected viniviticultural factors with sensory and chemical characteristics of New Zealand Sauvignon blanc wines

Autor: Pascal Schlich, Michael Johannes Harsch, Wendy V. Parr, J.C. Theobald

Publikováno v: Food Research International
Food Research International, Elsevier, 2013, 53 (1), pp.464-475. ⟨10.1016/j.foodres.2013.05.028⟩
Food Research International, Elsevier, 2013, 53 (1), pp.464-475. 〈10.1016/j.foodres.2013.05.028〉

International audience; The major aim of this study was to investigate associations between selected grape-growing and winemaking factors and sensory and chemical characterisation of Sauvignon blanc wines from New Zealand. Thirteen commercial Sauvign

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4fda41c529617c883a62fb7bb136976
https://hal.archives-ouvertes.fr/hal-00863742

Pesquisa de compostos voláteis de enxofre varietais em vinhos brancos elementares de castas portuguesas

Autor: Ferreira, David Manuel Lopes

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto In this work, the sulphur varietal compound aromatic potencial of 7 Portuguese Grapes wines was studied in comparision with Sauvignon

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::44c6ba16f441f67f15614782927a5b15
https://hdl.handle.net/10400.5/4183

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