Evidence of Strecker aldehyde excretion by yeast in cold contact fermentations.
(2000) Journal of agricultural and food chemistry — Vol. 48, n° 6, p. 2384-2386 (2000)
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- Abstract
- A medium containing labeled leucine-d(10) has been used to show that Saccharomyces cerevisiae was able to produce deuterated 3-methylbutanal in a cold contact fermentation. Whereas residual unreduced Strecker aldehydes bound to polyphenols were considered until now as the main defect of alcohol-free beers, yeast emerges from this work as an additional source of worty flavor. When the same experiment was conducted without leucine, 3-methylbutanal excretion also occurred, indicating that valine could be used by yeast as precursor.
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Perpète, P., & Collin, S. (2000). Evidence of Strecker aldehyde excretion by yeast in cold contact fermentations. Journal of agricultural and food chemistry, 48(6), 2384-2386. https://doi.org/10.1021/jf000071h (Original work published 2000)