Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases [PDF]
Molecules, 2023 The market of non-alcoholic and low-alcohol beer has grown continuously thanks to the advocacy for healthy and responsible drinking. Non-alcoholic and low-alcohol products usually possess less higher alcohols and acetates and more aldehyde off-flavors ...
Claire Lin Lin +2 more
doaj +6 more sources
Wine secondary aroma: understanding yeast production of higher alcohols [PDF]
Microbial Biotechnology, 2017 Special Issue: Thematic Issue: From complex waste to plastic value.Contribution of yeasts to the sensory attributes of fermented foods and beverages goes far beyond sugar consumption and ethanol and carbon dioxide production.
Ramon Gonzalez, Pilar Morales
doaj +3 more sources
Composition of Higher Alcohols in Different Alcoholic Beverages and Their Metabolic Dynamics in Bama Pigs [PDF]
FoodsThe unique flavour contribution of higher alcohols in alcoholic beverages has received growing attention; however, there is a dearth of information on their in vivo metabolic kinetics.
Xiaonian Cao +7 more
doaj +3 more sources
Modeling Postmortem Ethanol Production/Insights into the Origin of Higher Alcohols [PDF]
Molecules, 2022 The forensic toxicologist is challenged to provide scientific evidence to distinguish the source of ethanol (antemortem ingestion or microbial production) determined in the postmortem blood and to properly interpret the relevant blood alcohol ...
Vassiliki A. Boumba
doaj +3 more sources
Metabolic Engineering of Microorganisms for the Production of Higher Alcohols [PDF]
mBio, 2014 Due to the increasing concerns about limited fossil resources and environmental problems, there has been much interest in developing biofuels from renewable biomass.
Yong Jun Choi +3 more
doaj +8 more sources
Microbial Community Dynamics and the Correlation between Specific Bacterial Strains and Higher Alcohols Production in Tartary Buckwheat Huangjiu Fermentation [PDF]
Foods, 2023 Tartary buckwheat is a healthy grain rich in nutrients and medicinal ingredients and consequently is commonly used for Huangjiu brewing. In order to reveal the correlation between microbial succession and higher alcohols production, in this study ...
Sheng Yin +4 more
doaj +2 more sources
The formation of higher alcohols in rice wine fermentation using different rice cultivars [PDF]
Frontiers in Microbiology, 2022 Higher alcohols are closely related to the flavor and safety of rice wine. The formation of n-propanol, isobutanol, isoamyl alcohol, and phenylethanol during rice wine fermentations was for the first time investigated in this study among 10 rice ...
Chunxiao Wang +6 more
doaj +2 more sources
Concentration Recognition‐Based Auto‐Dynamic Regulation System (CRUISE) Enabling Efficient Production of Higher Alcohols [PDF]
Advanced ScienceMicrobial factories lacking the ability of dynamically regulating the pathway enzymes overexpression, according to in situ metabolite concentrations, are suboptimal, especially when the metabolic intermediates are competed by growth and chemical ...
Zhenya Chen +8 more
doaj +2 more sources
Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production [PDF]
Microorganisms, 2023 Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of Saccharomyces cerevisiae under ...
María del Carmen González-Jiménez +5 more
doaj +2 more sources
Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging. [PDF]
Molecules, 2021 The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived compounds that have been shown to affect the aroma and flavour of fermented beverages.
Cordente AG +6 more
europepmc +2 more sources