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The chemistry of beer aging – a critical review
Currently, the main quality problem of beer is the change of its chemical composition during storage, which alters the sensory properties. A variety of flavours may arise, depending on the beer typeExpand
Expression Levels of the Yeast Alcohol Acetyltransferase Genes ATF1, Lg-ATF1, and ATF2 Control the Formation of a Broad Range of Volatile Esters
ABSTRACT Volatile aroma-active esters are responsible for the fruity character of fermented alcoholic beverages such as beer and wine. Esters are produced by fermenting yeast cells in anExpand
Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
The release of ferulic acid and the subsequent thermal or enzymatic decarboxylation to 4-vinylguaiacol are inherent to the beer production process. Phenolic, medicinal, or clove-like flavorsExpand
Bioflavoring and beer refermentation
Various techniques are used to adjust the flavors of foods and beverages to new market demands. Although synthetic flavoring chemicals are still widely used, flavors produced by biological methodsExpand
Aging characteristics of different beer types
Eight commercial beers (3 lager beers, 2 dark ales and 3 high-alcoholic ales) were aged for one year under normal storage conditions, and the changes with time of flavour profile and theExpand
Evolution of chemical and sensory properties during aging of top-fermented beer.
The aging and consequent changes in flavor molecules of a top-fermented beer were studied. Different aging conditions were imposed on freshly bottled beer. After 6 months of aging, the concentrationExpand
Acidogenesis in Relation to In-Reactor Granule Yield
A systematic study of in-reactor granule yield data was set up in the laboratory. Methanogenic granular sludge growth in fed batch shake flasks for different substrates appeared to decrease with theExpand
Influence of the Sugar Composition of the Added Extract on the Refermentation of Beer in Bottles
Although beer refermentation in bottles is essentially a simple process, mixing mature beer with yeast and sugar before bottling, refermentation is often difficult to control in industrial practice.Expand
Yeasts as postfermentation agents in beer
Plusieurs bieres speciales belges se caracterisent par la presence de souches de levures Saccharomyces et non-Saccharomyces; le but recherche est l'amelioration du produit apres la phase deExpand
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