Factors influencing the production of sensory active substances in brewer’s and wine yeast

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F17%3AN0000046" target="_blank" >RIV/60193697:_____/17:N0000046 - isvavai.cz</a>
Result on the web
<a href="https://www.kvasnyprumysl.cz/pdfs/kpr/2017/04/03.pdf" target="_blank" >https://www.kvasnyprumysl.cz/pdfs/kpr/2017/04/03.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp201720" target="_blank" >10.18832/kp201720</a>

Result language
angličtina
Original language name
Factors influencing the production of sensory active substances in brewer’s and wine yeast
Original language description
The publication focuses on brewer’s and wine yeast and their role in the production of alcoholic beverages. Individual strains and yeast species differ in the structure of the genome. Numerous hybridizations led to the formation of new yeast lines, for example groups of bottom-fermenting yeasts Saaz and Frohberg. The structure of the genome is linked with the synthesis of proteins. Proteins affect the cell’s metabolic processes and their products. Therefore, yeast have a signifi cant effect on the fl avor and taste of fermented beverages. Alcohols, esters, acetaldehydes, monoterpenoids, organic acids, glycerol, vicinal diketones, or sulfur compounds produced by yeast give rise to the characteristic fl avor and aroma profi les used in the production of various types of beers and wines. The aroma and the taste are also affected by stress factors that act on yeast cells during fermentation processes. The publication also includes a brief overview of yeast metabolism, with emphasis on glucose catabolism and ethanol fermentation.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10606 - Microbiology

Project
<a href="/en/project/LO1312" target="_blank" >LO1312: Sensory Research Centre in Prague and Brewhouse for research and development - sustainability and development</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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