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Titolo:
Effect of malt wort, very-high-gravity malt wort, and very-high-gravity adjunct wort on volatile production in Saccharomyces cerevisiae
Autore:
Younis, OS; Stewart, GG;
Indirizzi:
Heriotian,t Univ, Int Ctr Brewing & Distilling, Edinburgh EH14 4AS, Midloth Heriot Watt Univ Edinburgh Midlothian Scotland EH14 4AS EH14 4AS, Midloth
Titolo Testata:
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
fascicolo: 2, volume: 57, anno: 1999,
pagine: 39 - 45
SICI:
0361-0470(1999)57:2<39:EOMWVM>2.0.ZU;2-U
Fonte:
ISI
Lingua:
ENG
Soggetto:
HIGHER ALCOHOL PRODUCTION; ESTER FORMATION; ENHANCED PRODUCTION; FUEL ALCOHOL; FERMENTATION; YEAST; TEMPERATURE;
Keywords:
esters; higher alcohols; high-gravity brewing; Saccharomyces cerevisiae;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
40
Recensione:
Indirizzi per estratti:
Indirizzo: Younis, OS Heriotian,t Univ, Int Ctr Brewing & Distilling, Edinburgh EH14 4AS, Midloth Heriot Watt Univ Edinburgh Midlothian Scotland EH14 4AS idloth
Citazione:
O.S. Younis e G.G. Stewart, "Effect of malt wort, very-high-gravity malt wort, and very-high-gravity adjunct wort on volatile production in Saccharomyces cerevisiae", J AM SOC BR, 57(2), 1999, pp. 39-45

Abstract

The metabolizing of carbohydrates during fermentation by brewing yeasts leads to the production of many flavor-active compounds, including esters andhigher alcohols. A better understanding of their synthesis may lead to improved flavor control in brewery fermentations. Previous work using synthetic media has shown that metabolism of maltose results in production of lowerlevels of these volatiles compared to glucose and fructose. This study examined whether fewer volatiles would be produced when fermenting very-high-gravity adjunct worts compared to the levels obtained from fermentation of all-malt very-high-gravity wort. It was found that very high gravity wort which had 30% of very high maltose syrup added as adjunct produced significantly lower levels of esters and higher alcohols. Ethanol production was not affected, while viability remained elevated in cells fermenting the adjunctwort. Volatile production was not reduced to the same extent in all cases. Alteration of wort carbohydrate profile alone did not result in concurrentimproved flavor matching for all volatiles measured; therefore, it is concluded that additional wort nutrient supplementation is required to achieve this.

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Documento generato il 14/07/20 alle ore 19:40:49