4-Vinylguaiacol Formation in Sake

Author:

KANEOKE Mitsuoki1

Affiliation:

1. Niigata Prefectural Sake Research Institute

Publisher

Brewing Society of Japan

Reference5 articles.

1. 2) T. Shinohara, S. Kubodera, and F. Yanagida: Distribution of Phenolic Yeasts and Production of Phenolic Off-Flavors in Wine Fermentation, J. Biosci. Bioeng., 90(1), 90-97(2000)

2. 3) S. van Beek and F. G. Priest: Decarboxylation of Substituted Cinnamic Acids by Lactic Acid Bacteria Isolated during Malt Whisky Fermentation, Appl. Environ. Microbiol., 66(12), 5322-5328(2000)

3. 6) Stefan Coghe, Koen Benoot, Filip Delvaux, Bart Vanderhaegen, and Freddy R. Delvaux: Feruli Acid Release and 4-Vinylguaiacol Formation during Brewing and Fermentation: Indications for Feruloyl Esterase Activity in Saccharomyces cerevisiae, J. Agric. Food Chem., 52(3), 602-608(2004)

4. 11) Xinliang Mo and Yan Xu: Ferullic Acid Release and 4-Vinylguaiacol Formation during Chinese Rice Wine Brewing and Fermentation, J. Inst. Brew., 116(3), 304-311(2010)

5. 14) R. Laforgue, A. Lonvaud-Funel: Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis in volatile phenol production: Relationship with cell viability, Food Microbiol., 32(2), 230-234(2012)

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