About: The impact of fermentation temperature on yeast reductase activity.

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: The impact of fermentation temperature on yeast reductase activity. Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Brewers' yeast metabolism is responsible for formation of desirable aroma compounds and for elimination of undesirable wort-derived aldehydes in beer. Fermentation trials were conducted at 10 and 15°C to assess yeast aldehyde reductase activity. Substates tested were 3-methylbutanal and methional. For fermentation at 15°C, both aldehyde reductase activities reached a max. on the 2nd day then decreased progressively. For fermentation at 10°C, both aldheyde reductase activities increased to a max. after 4 days, then decreased slightly. For the lager yeast strain used, level of specific reductase activity was greater against methional than 3-methylbutanal. Effect of fermentation temp. on aldehyde concn. and flavour stability of beers was also assessed. Fermentation at 10°C gave lower aldehyde concn. than fermentation at 15°C, showing that modifying fermentation temp. can reduce aldehyde concn. in fresh beer. However, this potential extended flavour stability is not observed if the beer is stored at Brewers' yeast metabolism is responsible for formation of desirable aroma compounds and for elimination of undesirable wort-derived aldehydes in beer. Fermentation trials were conducted at 10 and 15°C to assess yeast aldehyde reductase activity. Substates tested were 3-methylbutanal and methional. For fermentation at 15°C, both aldehyde reductase activities reached a max. on the 2nd day then decreased progressively. For fermentation at 10°C, both aldheyde reductase activities increased to a max. after 4 days, then decreased slightly. For the lager yeast strain used, level of specific reductase activity was greater against methional than 3-methylbutanal. Effect of fermentation temp. on aldehyde concn. and flavour stability of beers was also assessed. Fermentation at 10°C gave lower aldehyde concn. than fermentation at 15°C, showing that modifying fermentation temp. can reduce aldehyde concn. in fresh beer. However, this potential extended flavour stability is not observed if the beer is stored at (en) Vliv teploty kvašení na kvasničnou reduktasovou aktivitu (cs)
Title	The impact of fermentation temperature on yeast reductase activity. The impact of fermentation temperature on yeast reductase activity. (en) Vliv teploty kvašení na kvasničnou reduktasovou aktivitu (cs)
skos:prefLabel	The impact of fermentation temperature on yeast reductase activity. The impact of fermentation temperature on yeast reductase activity. (en) Vliv teploty kvašení na kvasničnou reduktasovou aktivitu (cs)
skos:notation	RIV/60461373:22330/04:00012906!RIV/2005/MSM/223305/N
http://linked.open.../vavai/riv/strany	282-292
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 223300005)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2005
http://linked.open...aciTvurceVysledku	Basařová, Gabriela Veselý, Petr
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	567374
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/04:00012906
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Beer;fermentation;temperature;yeast reductase activityBeer;fermentation;temperature;yeast reductase activity (en)
http://linked.open.../riv/klicoveSlovo	yeast reductase activity yeast reductase activityBeer temperature Beer fermentation
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[D40555C05F79]
http://linked.open...i/riv/nazevZdroje	Technical Quarterly, Master Brewers' Association of the Americas.
http://linked.open...in/vavai/riv/obor	EI
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...UplatneniVysledku	2004
http://linked.open...v/svazekPeriodika	41
http://linked.open...iv/tvurceVysledku	Veselý, Petr Basařová, Gabriela Lusk, Lance Ryder, David Seabrooks, John Navarro, Alfonso Volgyi, Abtibua
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300005
issn	0743-9407
number of pages	11 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 48 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software