Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants

Journal of the Institute of Brewing

Volumn 119, Issue 3, 2013, Pages 149-155

  Strejc, Jan ^a   Siříšťová, Lucie ^a   Karabín, Marcel ^a   Almeida e Silva, João B ^b   Brányik, Tomáš ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

5,5,5 trifluoro dl leucine; Alcohol free beer; Isoamyl acetate; Isoamyl alcohol; Mutation; Yeast

Indexed keywords

AMINO ACIDS; VOLATILE FATTY ACIDS; YEAST;

5,5,5-TRIFLUORO-DL-LEUCINE; FERMENTATION PROCESS; FERMENTATION TEMPERATURE; ISOAMYL ACETATE; ISOAMYL ALCOHOL; MUTATION; SACCHAROMYCES PASTORIANUS; SENSORY ANALYSIS;

FERMENTATION;

SACCHAROMYCES PASTORIANUS; TRIFLUORO;

EID: 84901193348     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.72     Document Type: Article

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