Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/41449
Título: | By-products of beer fermentation |
Autor(es): | Pires, Eduardo J. Brányik, Tomáš |
Data: | 10-Fev-2015 |
Editora: | Springer Verlag |
Citação: | Pires, E.; Brányik, Tomá, By-products of Beer Fermentation. In Eduardo Pires, Tomá Brányik, Biochemistry of Beer Fermentation, Springer International Publishing, 2015. ISBN: 978-3-319-15188-5, 47-76 |
Resumo(s): | Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters; as well as the successful reduction of undesirable by-products such as diacetyl. While higher alcohols and esters contribute rather positively to the beer aroma, diacetyl is mostly unwelcome for beer types with lighter taste. Thus, the complex metabolic pathways in yeast responsible for the synthesis of both pleasant and unpleasant by-products of fermentation were given special attention in this last chapter. |
Tipo: | Capítulo de livro |
URI: | https://hdl.handle.net/1822/41449 |
ISBN: | 978-3-319-15188-5 978-3-319-15189-2 |
DOI: | 10.1007/978-3-319-15189-2 |
Versão da editora: | http://www.springer.com/gp/book/9783319151885 |
Arbitragem científica: | yes |
Acesso: | Acesso restrito UMinho |
Aparece nas coleções: |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
---|---|---|---|---|
document_19887_1.pdf Acesso restrito! | 871,66 kB | Adobe PDF | Ver/Abrir |