Cerevisia最新文献_第7页

Hydrophobins: Exceptional proteins for many applications in brewery environment and other bio-industries 疏水性蛋白:在啤酒环境和其他生物工业中应用的特殊蛋白质

Cerevisia Pub Date : 2012-04-01 DOI: 10.1016/j.cervis.2012.04.002

M. Khalesi, S.M. Deckers, K. Gebruers, L. Vissers, H. Verachtert, G. Derdelinckx

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引用次数: 38

Volume 1, Issue 1, 1976 第一卷，第1期，1976年

Cerevisia Pub Date : 2012-04-01 DOI: 10.1016/j.cervis.2012.05.001

引用次数: 0

Le houblonnage à cru des bières spéciales belges est bien plus qu’une simple dissolution des composés aromatiques du houblon 比利时特殊啤酒的生啤酒花不仅仅是简单地溶解啤酒花的芳香化合物

Cerevisia Pub Date : 2012-01-01 DOI: 10.1016/j.cervis.2011.12.001

Sonia Collin, Sabrina Nizet, Jacques Gros

引用次数: 15

Biotransformations of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation 酿酒酵母在发酵过程中对啤酒花衍生香气化合物的生物转化

Cerevisia Pub Date : 2012-01-01 DOI: 10.1016/j.cervis.2011.12.005

Tatiana Praet, Filip Van Opstaele, Barbara Jaskula-Goiris, Guido Aerts, Luc De Cooman

{"title":"Biotransformations of hop-derived aroma compounds by Saccharomyces cerevisiae upon fermentation","authors":"Tatiana Praet, Filip Van Opstaele, Barbara Jaskula-Goiris, Guido Aerts, Luc De Cooman","doi":"10.1016/j.cervis.2011.12.005","DOIUrl":"10.1016/j.cervis.2011.12.005","url":null,"abstract":"<div><p>Although hops are only added in relatively small amounts at particular stages of the brewing process, they have a high impact on the final beer flavor characteristics. The aroma of raw hops, caused by flavor-active constituents present in hop essential oil, clearly differs from the characteristic hoppy aroma of finished beer. Because of the very complex chemical composition of hop essential oil itself and insufficient knowledge on the many (bio)chemical conversions of hop oil components during the brewing process, the chemical background of hoppy aroma is still ill-defined. Since no reviews about the influence of yeast on hop oil-derived aroma compounds during the fermentation process – and thus the influence of fermentation on the hoppy aroma of final beer- have been spotted, this article was drawn up aiming at a clear overview of scientific research that has already been done in this field and of the current know-how, resulting thereof. Proposed flavor-active constituents for hoppy aroma (terpenes, sulfur compounds and oxygenated compounds) originating from hop essential oil and possible transformations of these compounds during fermentation will be discussed. In addition, the effect of yeast enzymes<span> on hop glycosides will be reviewed, since several investigations point to their high potential as precursors of highly flavor-active aroma compounds that may contribute to the hoppy aroma of beer.</span></p></div>","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"36 4","pages":"Pages 125-132"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2011.12.005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82082030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 54

Reports 报告

Cerevisia Pub Date : 2012-01-01 DOI: 10.1016/j.cervis.2011.12.004

引用次数: 0

Abstracts of Related Journals 相关期刊摘要

Cerevisia Pub Date : 2012-01-01 DOI: 10.1016/j.cervis.2011.12.002

引用次数: 0

Cerevisia Pub Date : 2012-01-01 DOI: 10.1016/j.cervis.2011.12.003

A. Durieux

引用次数: 0

SUPRApak™—Next generation of depth filter modules for improved process economics and environmental protection SUPRApak™-下一代深度过滤模块，可改善工艺经济性和环境保护

Cerevisia Pub Date : 2011-10-01 DOI: 10.1016/j.cervis.2011.06.002