Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer-a review

Yang He; Jianjun Dong; Hua Yin; Yuxiang Zhao; Rong Chen; Xiujuan Wan; Peng Chen; Xiaoping Hou; Jia Liu; Lu Chen

首页> 外文期刊>Journal of the Institute of Brewing >Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer-a review

【24h】

Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer-a review

机译：麦芽汁组成及其对啤酒中具有活性的高级醇和酯形成的影响-综述

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

The most significant factors influencing beer quality are the variety of aroma flavours that stem from a complex system of interactions between many hundreds of compounds. With increasing demand for flavour control and enhanced productivity, the presence of consistent and balanced amounts of higher alcohols and esters are critical aspects of process control. Extensive research has focused on the formation of flavour compounds by the brewing yeast and the factors that influence their synthesis. Fermenting wort is a complex medium from which the brewing yeast utilizes nutrients for living and growth and to where it places its metabolic by-products. Thus, changes in wort composition will greatly influence final beer aroma. The current paper reviews up-to-date knowledge on the contribution of wort composition to the flavour quality of the final product, in particular higher alcohols and esters. Different wort constituents involved in the biosynthesis of these aromatic substances, and which therefore require control during brewery fermentations, are reviewed.

机译：影响啤酒质量的最重要因素是由于数百种化合物之间复杂的相互作用系统而产生的各种香气。随着对风味控制和提高生产率的需求的增加，一致和平衡量的高级醇和酯的存在是过程控制的关键方面。广泛的研究集中在酿造酵母形成风味化合物以及影响其合成的因素上。发酵麦芽汁是一种复杂的培养基，酿造酵母利用其从营养中获取生命和生长，并在其中放置代谢副产物。因此，麦芽汁组成的变化将极大地影响最终啤酒的香气。本文回顾了有关麦芽汁成分对最终产品，特别是高级醇和酯的风味品质的贡献的最新知识。综述了参与这些芳香物质生物合成的不同麦芽汁成分，因此需要在啤酒发酵过程中进行控制。

著录项

来源
《Journal of the Institute of Brewing》 |2014年第3期|157-163|共7页
作者
Yang He; Jianjun Dong; Hua Yin; Yuxiang Zhao; Rong Chen; Xiujuan Wan; Peng Chen; Xiaoping Hou; Jia Liu; Lu Chen;
展开▼
作者单位

State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd, Qingdao, 266061, People's Republic of China;

State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd, Qingdao, 266061, People's Republic of China;

State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd, Qingdao, 266061, People's Republic of China;

State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd, Qingdao, 266061, People's Republic of China;

State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd, Qingdao, 266061, People's Republic of China;

State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd, Qingdao, 266061, People's Republic of China;

State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd, Qingdao, 266061, People's Republic of China;

State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd, Qingdao, 266061, People's Republic of China;

State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd, Qingdao, 266061, People's Republic of China;

State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewing Ltd, Qingdao, 266061, People's Republic of China;

展开▼
收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类
关键词
brewing yeast; wort composition; flavour compounds; higher alcohols; esters; high-gravity brewing;

机译：酿造酵母麦汁组成;风味化合物;高级酒精酯;高比重冲泡;

相似文献

外文文献
中文文献
专利

1. Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast [J] . Eduardo J. Pires, José A. Teixeira, Tomás Brányik, Applied Microbiology and Biotechnology . 2014,第5期

机译：酵母：啤酒香气的灵魂-酿酒酵母产生的风味活性酯和高级醇的评述
2. Divergence in the Enzymatic Activities of a Tomato and Solanum pennellii Alcohol Acyltransferase Impacts Fruit Volatile Ester Composition [J] . Charles Goulet, Yusuke Kamiyoshihara, Nghi B.Lam, 分子植物（英文版） . 2015,第001期

机译：番茄和茄中酒精酰基转移酶的酶活性差异影响果实挥发性酯的组成
3. Application of Plackett-Burman experimental design for investigating the effect of wort amino acids on flavour-active compounds production during lager yeast fermentation [J] . Yin Hua, He Yang, Deng Yang, Journal of the Institute of Brewing . 2017,第3期

机译：Plackett-Burman实验设计在麦芽汁发酵过程中研究麦芽汁氨基酸对风味活性化合物产生的影响中的应用
4. Yeast alcohol acetyltransferases form an amazingly broad range of flavour-active esters [C] . European Brewery Convention congress . 2005

机译：酵母醇乙酰转移酶形成令人惊异的味道活性酯
5. Impact of barley malt quality and wort composition on the occurrence of premature yeast flocculation. [D] . Wood, Dave. 2006

机译：大麦麦芽质量和麦芽汁组成对过早酵母絮凝发生的影响。
6. Impact of Origin and Biological Source on Chemical Composition Anticholinesterase and Antioxidant Properties of Some St. John’s Wort Species (Hypericum spp. Hypericaceae) from the Central Balkans [O] . Biljana Božin, Nebojša Kladar, Nevena Grujić, 2013

机译：起源和生物来源对巴尔干中部某些圣约翰草属物种（金丝桃科金丝桃科）的化学成分抗胆碱酯酶和抗氧化特性的影响
7. Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review [O] . Yang He, Jianjun Dong, Hua Yin, 2014

机译：麦芽汁组成及其对啤酒的风味活性高级酒精和酯形成的影响 - 评论
8. Results of an Acute Toxicity Study in Fish with Mixture Containing Acetic Acid, C6-8-branched Alkyl Esters and Alcohols, C6-8-branched with Acetic Acid, C6-8-branched Alkyl Esters (Asterisk 3); Alcohols, C6-8-branched. [R] . 2011

机译：含有乙酸，C6-8-支链烷基酯和醇的混合物的鱼类急性毒性研究结果，C6-8-支链与乙酸，C6-8-支链烷基酯（星号3）;醇，C6-8-支链。

Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer-a review

摘要

著录项

相似文献

相关主题

期刊订阅