Manipulation of Conditions during Wort Collection in Production-Scale Fermentations to Regulate Volatile Ester Synthesis as an Aid to Product Matching for Multisite Brewing
| Autor: | Terry W. Bilverstone, Rod White, Chris Boulton |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
0106 biological sciences
business.industry Chemistry Scale (chemistry) Hydrostatic pressure food and beverages 04 agricultural and veterinary sciences Pulp and paper industry 040401 food science 01 natural sciences Applied Microbiology and Biotechnology 0404 agricultural biotechnology 010608 biotechnology Brewing Fermentation business Food Science Biotechnology |
| Zdroj: | Journal of the American Society of Brewing Chemists. 73:347-353 |
| ISSN: | 1943-7854 0361-0470 |
| Popis: | Volatile esters are amongst the most important yeast-derived flavor-active compounds produced during brewery fermentation. Dissolved oxygen concentration has long been recognized as an effector for... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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