Novel Saccharomyces cerevisiae variants slow down the accumulation of staling aldehydes and improve beer shelf-life

Author:

Wauters RubenORCID,Herrera-Malaver Beatriz,Schreurs Michiel,Bircham Peter,Cautereels Charlotte,Cortebeeck Jeroen,Duffin Paul M.,Steensels Jan,Verstrepen Kevin J.ORCID

Funder

Fonds Wetenschappelijk Onderzoek

KU Leuven

Agentschap Innoveren en Ondernemen

Vlaams Instituut voor Biotechnologie

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Enhancing flavour stability in beer using biological scavengers part 2: Screening of yeasts;Ahrens;BrewingScience,2018

2. On the origin of free and bound staling aldehydes in beer;Baert;Journal of Agricultural and Food Chemistry,2012

3. Bamforth, C. W., & Lentini, A. (2009). The flavor instability of beer. In C. W. Bamforth, I. Russel, & G. Stewart (Eds.), Beer A Quality perspective (volume in Handbook of Alcoholic Beverages) (1st ed., pp. 85–109). 10.1016/B978-0-12-669201-3.00003-8.

4. Evaluating the Impact of Dissolved Oxygen and Aging on Dry-Hopped Aroma Stability in Beer;Barnette;Journal of the American Society of Brewing Chemists,2019

5. Furfural and beer color as indices of beer flavor deterioration;Brenner;Journal of the American Society of Brewing Chemists,1976

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