Effects of CO2 on the formation of flavour volatiles during fermentation with immobilised brewer’s yeast

Abstract

Immobilised-cell fermentors offer great benefits compared to traditional free-cell systems. However, a major problem is unbalanced flavour production when these fermentors are used for the production of alcoholic beverages. One of the keys to obtaining better control over flavour formation may be the concentration of dissolved CO2, which has inhibitory… (More)
DOI: 10.1007/s00253-003-1523-0

Topics

6 Figures and Tables