Reduction of vicinal diketones by yeast in dependence of carbon dioxide pressure

Monatsschrift fur Brauwissenschaft

Volumn 56, Issue 3-4, 2003, Pages 44-47

  Sepelová, Gaberiela ^a   Cvengroschová, Mariana ^a   Šmogrovicová, Daniela ^b  

^a Brewery ari as   (Slovakia)

^b SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

2,3 pentanedione; Beer; Carbon dioxide pressure; Diacetyl; Vicinal diketones

Indexed keywords

CARBOHYDRATES; CARBON DIOXIDE; FERMENTATION; PRESSURE EFFECTS; REDUCTION; THERMAL EFFECTS; YEAST;

PROTEIN SYNTHESIS;

KETONES;

EID: 0038215520     PISSN: 07231520     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (11)

1. Suomalainen, H. and Ronkainen, P.: Nature, 220, 792, 1968.
2. Ronkainen, P. et al: Anal. Biochem., 34, 101, 1970.
3. Bendova, O., Kahler, M.: Brewer's yeasts, Prague, SNTL, 1981.
4. Wainwright, T.: Basic Brewing Science, 280, 1998.
5. Hough, J. S.: Malting, wort production and fermentation, in: Brewing Science & Technology, London, 1990, 76-77.
6. Shimwell, J. L. and Kirkpatrick, W. F.: J. Inst. Brew., 45, 137, 1939.
7. Kunze, W.: Technology Brewing and Malting, 326-327, VLB Berlin 1999.
8. Kosar, K. and Prochadzka, S.: Technology of malt and beer production, SPSPT Prague, 253.
9. Vodrazka, Z.: Biochemistry, Academia Prague, 1999.
10. Hardwick, W. A.: Handbook of Brewing, 714 pp, New York, Marcel Decker, 1995.
11. Analytica EBC. 5th Edition. Fachverlag Hans Carl, Nürnberg, 1998.