Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review-Reference-Cited by-同舟云学术

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Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review

Published:2014-06 Issue:3 Volume:120 Page:157-163
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

He Yang¹,Dong Jianjun¹,Yin Hua¹,Zhao Yuxiang¹,Chen Rong¹,Wan Xiujuan¹,Chen Peng¹,Hou Xiaoping¹,Liu Jia¹,Chen Lu¹

Affiliation:

1. State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China

Funder

the National High Technology Research and Development Program of China

the National Basic Research Program of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.145/fullpdf

Reference72 articles.

1. Flavour chemistry of beer: Part I: Flavour interaction between principal volatiles;Meilgaard;Tech. Q. Master Brew. Assoc. Am.,1975

2. Formation of esters from alcohols by brewer's yeast;Nordström;J. Inst. Brew.,1964

3. Ester formation by alcohol acetyltransferase from brewers' yeast;Yoshioka;Agric. Biol. Chem.,1981

4. Nucleotide sequence of alcohol acetyltransferase genes from lager brewing yeast, Saccharomyces carlsbergensis;Fujii;Yeast,1996

5. Flavour-active esters: Adding fruitiness to beer;Verstrepen;J. Biosci. Bioeng.,2003

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