Yeast: Difference between revisions
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*Saison, D.; De Schutter, D.P.; Delvaux, F.F.R.; Delvaux, F.F.R. Improved flavor stability by aging beer in the presence of yeast. J. Am. Soc. Brew. Chem. 2011, 69, 50–56. | *Saison, D.; De Schutter, D.P.; Delvaux, F.F.R.; Delvaux, F.F.R. Improved flavor stability by aging beer in the presence of yeast. J. Am. Soc. Brew. Chem. 2011, 69, 50–56. | ||
*Arão Cardoso Viana, Tatiana Colombo Pimentel, Rafaela Borges do Vale, Lorena Santos Clementino, Emilly Thayná Januario Ferreira, Marciane Magnani, Marcos dos Santos Lima. American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity. LWT 2021, 152 , 112317. | *Arão Cardoso Viana, Tatiana Colombo Pimentel, Rafaela Borges do Vale, Lorena Santos Clementino, Emilly Thayná Januario Ferreira, Marciane Magnani, Marcos dos Santos Lima. American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity. LWT 2021, 152 , 112317. | ||
*[https://www.mbaa.com/publications/tq/tqPastIssues/1978/Abstracts/tq78ab24.htm Phenolic off-flavour problems caused by saccharomyces wild yeast.] | |||
*[https://academic.oup.com/femsle/article/125/2-3/311/539374?login=true The biotransformation of simple phenolic compounds by Brettanomyces anomalus] | |||
*[https://www.sciencedirect.com/science/article/pii/S0740002017303763 Bioflavoring by non-conventional yeasts in sequential beer fermentations] | |||
*[https://www.sciencedirect.com/science/article/abs/pii/S0308814607007844 Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts] | |||
*[https://www.frontiersin.org/articles/10.3389/fmicb.2020.00637/full Assessing Population Diversity of Brettanomyces Yeast Species and Identification of Strains for Brewing Applications] | |||
*[https://onlinelibrary.wiley.com/doi/abs/10.1002/j.2050-0416.1991.tb01075.x CLONING OF A YEAST GENE WHICH CAUSES PHENOLIC OFF-FLAVOURS IN BEER] | |||
*[https://www.sciencedirect.com/science/article/abs/pii/S1389172300800407 Distribution of phenolic yeasts and production of phenolic off-flavors in wine fermentation] | |||
*[https://onlinelibrary.wiley.com/doi/full/10.1002/jib.580 Molecular and biochemical aspects of Brettanomyces in brewing] | |||
*Chatonnet, P., Dubourdieu, D., Boidron, J. N., & Lavigne, V. (1993). Synthesis of volatile phenols by Saccharomyces cerevisiae in wines. Journal of the Science of Food and Agriculture, 62(2), 191–202. | |||
==References== | ==References== | ||