Vliv teploty kvašení na kvasničnou reduktasovou aktivitu

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00012906" target="_blank" >RIV/60461373:22330/04:00012906 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The impact of fermentation temperature on yeast reductase activity.

Popis výsledku v původním jazyce

Brewers' yeast metabolism is responsible for formation of desirable aroma compounds and for elimination of undesirable wort-derived aldehydes in beer. Fermentation trials were conducted at 10 and 15°C to assess yeast aldehyde reductase activity. Substates tested were 3-methylbutanal and methional. For fermentation at 15°C, both aldehyde reductase activities reached a max. on the 2nd day then decreased progressively. For fermentation at 10°C, both aldheyde reductase activities increased to a max. after 4days, then decreased slightly. For the lager yeast strain used, level of specific reductase activity was greater against methional than 3-methylbutanal. Effect of fermentation temp. on aldehyde concn. and flavour stability of beers was also assessed. Fermentation at 10°C gave lower aldehyde concn. than fermentation at 15°C, showing that modifying fermentation temp. can reduce aldehyde concn. in fresh beer. However, this potential extended flavour stability is not observed if the beer is

Název v anglickém jazyce

The impact of fermentation temperature on yeast reductase activity.

Popis výsledku anglicky

Brewers' yeast metabolism is responsible for formation of desirable aroma compounds and for elimination of undesirable wort-derived aldehydes in beer. Fermentation trials were conducted at 10 and 15°C to assess yeast aldehyde reductase activity. Substates tested were 3-methylbutanal and methional. For fermentation at 15°C, both aldehyde reductase activities reached a max. on the 2nd day then decreased progressively. For fermentation at 10°C, both aldheyde reductase activities increased to a max. after 4days, then decreased slightly. For the lager yeast strain used, level of specific reductase activity was greater against methional than 3-methylbutanal. Effect of fermentation temp. on aldehyde concn. and flavour stability of beers was also assessed. Fermentation at 10°C gave lower aldehyde concn. than fermentation at 15°C, showing that modifying fermentation temp. can reduce aldehyde concn. in fresh beer. However, this potential extended flavour stability is not observed if the beer is

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EI - Biotechnologie a bionika

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Technical Quarterly, Master Brewers' Association of the Americas.

ISSN

0743-9407

e-ISSN

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Svazek periodika

41

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

11

Strana od-do

282-292

Kód UT WoS článku

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EID výsledku v databázi Scopus

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