Aroma formation by immobilized yeast cells in fermentation processes.

@article{Nedovi2015AromaFB,
  title={Aroma formation by immobilized yeast cells in fermentation processes.},
  author={Viktor A Nedovi{\'c} and Brian Gibson and T F Mantzouridou and Branko Bugarski and Vladan Djordjevic and Ana M Kalu{\vs}evi{\'c} and Adamantini Paraskevopoulou and Mari Sandell and Daniela {\vS}mogrovi{\vc}ov{\'a} and Murat Yilmaztekin},
  journal={Yeast},
  year={2015},
  volume={32 1},
  pages={173-216}
}
Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of… CONTINUE READING
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