Influence of Top Pressure on the Flavor and Sensorial Characteristics of Lager Beer
Author:
Affiliation:
1. Department of Bioengineering, College of Materials and Chemical Engineering, Hainan University, Haikou, China
Funder
Natural Science Foundation of Hainan Province of China
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2019.1603023
Reference27 articles.
1. Top Pressure and Temperature Control the Fusel Alcohol/Ester Ratio through Yeast Growth in Beer Fermentation
2. THE SENSITIVITY OF DIFFERENT BREWING YEAST STRAINS TO CARBON DIOXIDE INHIBITION: FERMENTATION AND PRODUCTION OF FLAVOUR-ACTIVE VOLATILE COMPOUNDS
3. THE FORMATION OF ESTERS AND HIGHER ALCOHOLS DURING BREWERY FERMENTATION; THE EFFECT OF CARBON DIOXIDE PRESSURE
4. Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast
5. Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review
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1. Evaluation of microtiter plate as a high-throughput screening platform for beer fermentation;European Food Research and Technology;2022-04-22
2. Metabolic flux analysis of the effect of carbon dioxide top pressure on acetyl coenzyme A and ester production by Saccharomyces cerevisiae;Food Biotechnology;2022-04-03
3. Framework for a Comparative Study of Flavor Metabolites and Sensory Profiles of Six Craft Beers and Ten Large-Scale Industrial Beers in the Chinese Market;Journal of the American Society of Brewing Chemists;2021-10-19
4. Recent developments in enzyme immobilization technology for high-throughput processing in food industries;Critical Reviews in Food Science and Nutrition;2020-07-25
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