Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs

IF 1.3 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of the American Society of Brewing Chemists Pub Date : 2024-03-15 DOI:10.1080/03610470.2024.2319930

Margaux Simon, Sonia Collin

引用次数: 0

Abstract

At present, non-alcoholic beers and low-alcoholic beers (NABLABs) suffer from premature oxidation when fresh, and from a lack of fruity fermentation aromas. In wines, dimethylsulfide (DMS) is known...

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二甲基硫醚和多官能硫醇的增加，为增强 NABLAB 的果味带来了机遇

目前，无酒精啤酒和低酒精啤酒（NABLABs）在新鲜时会过早氧化，而且缺乏发酵果香。在葡萄酒中，二甲基硫醚（DMS）是众所周知的...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the American Society of Brewing Chemists 工程技术-生物工程与应用微生物

CiteScore

4.00

自引率

20.00%

发文量

审稿时长

3 months

期刊介绍： The Journal of the American Society of Brewing Chemists publishes scientific papers, review articles, and technical reports pertaining to the chemistry, microbiology, and technology of brewing and distilling, as well as the analytical techniques used in the malting, brewing, and distilling industries.