How to improve the enzymatic worty flavour reduction in a cold contact fermentation

Perpete, P;Collin, Sonia
(2000) Food Chemistry — Vol. 70, n° 4, p. 457-462 (2000)

Files

pdfdocument.pdf
  • Restricted Access
  • Adobe PDF
  • 278.82 KB
Request a copy

Details

Authors
Abstract
Although much more efficient at 28 degrees C than at low temperature, enzymatic removal of Strecker aldehydes by brewer's yeast, Saccharomyces cerevisiae, is always limited to 60-85% of the: initial concentration, whatever the fermentation conditions. This asymptotic reduction pattern leads to residual concentrations imparting the well-known unpleasant worty taste to alcohol-free beers. Low-energy binding to flavanoids is shown to hinder more complete enzymatic reduction in the cold contact fermentation process. (C) 2000 Elsevier Science Ltd. All rights reserved.
Affiliations

Citations

  • APA
  • Chicago
  • FWB

Perpete, P., & Collin, S. (2000). How to improve the enzymatic worty flavour reduction in a cold contact fermentation. Food Chemistry, 70(4), 457-462. https://doi.org/10.1016/S0308-8146(00)00111-4 (Original work published 2000)