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Titolo:
Fate of the worty flavours in a cold contact fermentation
Autore:
Perpete, P; Collin, S;
Indirizzi:
UnivBelgiumique Louvain, Lab Brasserie & Ind Alimentaires, B-1348 Louvain,Univ Catholique Louvain Louvain Belgium B-1348 entaires, B-1348 Louvain,
Titolo Testata:
FOOD CHEMISTRY
fascicolo: 3, volume: 66, anno: 1999,
pagine: 359 - 363
SICI:
0308-8146(199908)66:3<359:FOTWFI>2.0.ZU;2-A
Fonte:
ISI
Lingua:
ENG
Keywords:
alcohol-free beers; cold contact process; methional; enzymatic reduction; worty taste;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
17
Recensione:
Indirizzi per estratti:
Indirizzo: Collin, S Univteatholique Louvain, Lab Brasserie & Ind Alimentaires, Pl Croix Sud,2 B Univ Catholique Louvain Pl Croix Sud,2 Bte 7 Louvain Belgium B-1348
Citazione:
P. Perpete e S. Collin, "Fate of the worty flavours in a cold contact fermentation", FOOD CHEM, 66(3), 1999, pp. 359-363

Abstract

3-Methylbutanal, 2-methylbutanal and 3-methylthiopropionaldehyde are described in the literature as preponderantly responsible for the worty taste ofalcohol-free beers. Even in a cold contact process, such aldehydes are reduced through fermentation. The chemical removal of aldehydes by amino acidsor proteins does not exceed 20% of the initial concentration, although such mechanisms appear much more effective at 28 degrees C. The role of Saccharomyces cerevisiae brewer's yeast, in the reduction of wort aldehydes, is confirmed here. Only viable yeasts allow a significant decrease in carbonyl level. Unfortunately, residual concentrations are higher for Strecker aldehydes among which 3-methylthiopropionaldehyde is characterized by a very lowflavour threshold. Effects of yeast strain, pitching rate and inhibitors have been assessed. (C) 1999 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 15/07/20 alle ore 14:55:29