Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology-Reference-Cited by-同舟云学术

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Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology

Published:2015-01-12 Issue:1 Volume:121 Page:129-136
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Cui Yunqian¹²,Wang Aiping¹,Zhang Zhuo³,Speers R. Alex.⁴

Affiliation:

1. CGBTC-China-Germany Brewing Technical Centre, Shandong Provincial Key Laboratory of Microbial Engineering; Shandong University of Technology; Jinan Shandong 250353 People's Republic of China

2. Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science and Technology); Ministry of Education; Tianjin 300457 People's Republic of China

3. School of Life Sciences; Heriot-Watt University; Edinburgh EH14 4AS UK

4. ICBD-International Centre for Brewing and Distilling; Heriot-Watt University; Edinburgh EH14 4AS UK

Funder

Ministry of Education, P.R.China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.189/fullpdf

Reference29 articles.

1. Hefeweizenbier-Geschmacks-Varianten und Technologie;Back;Brauwelt,1998

2. Ein Beitrag zur Bildung von 4-Vinyl-guajakol bei der Herstellung von Bayerischem Weizenbier;Narziß;Monatsschr. Brauwiss.,1990

3. Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: Indications for feruloyl esterase activity in Saccharomyces cerevisiae;Coghe;J. Agric. Food Chem.,2004

4. Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of pad1 activity among brewing yeasts;Vanbeneden;Food Chem.,2008

5. Enhancing the concentration of 4-vinylguaiacol in top-fermented beers - a review;Cui;J. Am. Soc. Brew. Chem.,2010

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4. GAT1 Gene, the GATA Transcription Activator, Regulates the Production of Higher Alcohol during Wheat Beer Fermentation by Saccharomyces cerevisiae;Bioengineering;2021-05-08

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