Formation of flavor-active compounds during continuous alcohol-free beer production: the influence of yeast strain, reactor configuration, and carrier type
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892335" target="_blank" >RIV/60461373:22330/11:43892335 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Formation of flavor-active compounds during continuous alcohol-free beer production: the influence of yeast strain, reactor configuration, and carrier type
Original language description
This work aims to demonstrate the influence of production strains (bottom fermenting Saccharomyces pastorianus and Saccharomyces cerevisiae with disruption in the KGD2 gene), carrier materials (spent grains and corncobs), reactor arrangements (packed-bedand gas-lift reactor) and their mixing regime (ideally mixed and plug flow) on the formation of flavor active compounds during real alcohol-free beer production. In addition, the composition of alcohol-free beers produced in laboratory scale was compared with commercial products. The results proved the influence of each component of the production system (yeast strain, reactor, carrier) on flavor formation, but their individual importance is case specific. However, the interplay between the appropriateproduction strain, carrier material and bioreactor design is very important in continuous immobilized cell reactors and their suitable combination can improve both system performance and product quality.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
EI - Biotechnology and bionics
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of the American Society of Brewing Chemists
ISSN
0361-0470
e-ISSN
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Volume of the periodical
69
Issue of the periodical within the volume
1
Country of publishing house
US - UNITED STATES
Number of pages
7
Pages from-to
1-7
UT code for WoS article
000287562000001
EID of the result in the Scopus database
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