Portable electronic tongue based on screen-printed electrodes coupled with chemometrics for rapid differentiation of Brazilian lager beer
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108163
Abstract: Abstract Quality and authenticity monitoring are activities of growing necessity worldwide. However, methods of rapid evaluation and low cost need to be further explored to intensify and optimize the monitoring process. Hence, the present study… read more here.
Keywords: lager; electronic tongue; printed electrodes; screen printed ... See more keywords
Malt and Hop as Sources of Thiol S-Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c07272
Abstract: The contribution of polyfunctional thiols (PFTs) to the overall flavor of a lager beer has been well documented, but their origin remains unclear. In comparison with Saccharomyces cerevisiae strains previously investigated (same conditions: 7 days… read more here.
Keywords: fermentation; lager; malt hop; hop sources ... See more keywords
A new hypothesis for the origin of the lager yeast Saccharomyces pastorianus
Sign Up to like & getrecommendations! Published in 2023 at "FEMS Yeast Research"
DOI: 10.1093/femsyr/foad023
Abstract: Abstract Saccharomyces pastorianus, which is responsible for the production of bottom-fermented lager beer, is a hybrid species that arose from the mating of the top-fermenting ale yeast Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus around… read more here.
Keywords: hypothesis origin; yeast saccharomyces; new hypothesis; lager ... See more keywords