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rdf:type
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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)
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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)
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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)
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skos:notation
| - RIV/60461373:22330/04:00012906!RIV/2005/MSM/223305/N
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/04:00012906
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Beer;fermentation;temperature;yeast reductase activityBeer;fermentation;temperature;yeast reductase activity (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
| - US - Spojené státy americké
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Technical Quarterly, Master Brewers' Association of the Americas.
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Veselý, Petr
- Basařová, Gabriela
- Lusk, Lance
- Ryder, David
- Seabrooks, John
- Navarro, Alfonso
- Volgyi, Abtibua
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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