Yeast and Brewing Fermentations
نویسندگان
چکیده
منابع مشابه
Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations
Climate, soil, and grape varieties are the primary characteristics of terroir and lead to the definition of various appellations of origin. However, the microbiota associated with grapes are also affected by these conditions and can leave a footprint in a wine that will be part of the characteristics of terroir. Thus, a description of the yeast microbiota within a vineyard is of interest not on...
متن کاملThe Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations
Ethanol, carbon dioxide and glycerol are the major products produced by yeast during wort fermentation but they have little impact on beer and spirit flavour. It is the type and concentration of secondary metabolites that can determine overall beer flavour. These compounds are (but not only) primarily: higher alcohols, esters, carbonyls and sulphur compounds—inorganic and organic. There are a n...
متن کاملYeast diversity and persistence in botrytis-affected wine fermentations.
Culture-dependent and -independent methods were used to examine the yeast diversity present in botrytis-affected ("botrytized") wine fermentations carried out at high ( approximately 30 degrees C) and ambient ( approximately 20 degrees C) temperatures. Fermentations at both temperatures possessed similar populations of Saccharomyces, Hanseniaspora, Pichia, Metschnikowia, Kluyveromyces, and Cand...
متن کاملThe Importance of Trehalose in Brewing Yeast Survival
Originally, trehalose was believed to function only as a reserve carbohydrate similar to glycogen. It is now known that the degradation of trehalose yields little energy and whilst it can serve as a source of carbon skeletons for biosynthesis, it mainly functions as a membrane stabiliser and protectant for yeast cells under stress. (O'Connor-Cox et al, 1996). The significance of trehalose as an...
متن کاملGlobal gene expression analysis of yeast cells during sake brewing.
During the brewing of Japanese sake, Saccharomyces cerevisiae cells produce a high concentration of ethanol compared with other ethanol fermentation methods. We analyzed the gene expression profiles of yeast cells during sake brewing using DNA microarray analysis. This analysis revealed some characteristics of yeast gene expression during sake brewing and provided a scaffold for a molecular lev...
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ژورنال
عنوان ژورنال: Journal of the Federated Institutes of Brewing
سال: 1900
ISSN: 2050-2249
DOI: 10.1002/j.2050-0416.1900.tb00153.x