Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast

@article{Saerens2008MonitoringTI,
  title={Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast},
  author={S. Saerens and P. Verbelen and N. Vanbeneden and J. Thevelein and F. Delvaux},
  journal={Applied Microbiology and Biotechnology},
  year={2008},
  volume={80},
  pages={1039-1051}
}
During fermentation, the yeast Saccharomyces cerevisiae produces a broad range of aroma-active substances, which are vital for the complex flavour of beer. In order to obtain insight into the influence of high-gravity brewing and fermentation temperature on flavour formation, we analysed flavour production and the expression level of ten genes (ADH1, BAP2, BAT1, BAT2, ILV5, ATF1, ATF2, IAH1, EHT1 and EEB1) during fermentation of a lager and an ale yeast. Higher initial wort gravity increased… Expand
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