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Yeast Bioflavoring in Beer: Complexity Decoded and Built up Again
FermentationYeast is a powerful bioflavoring platform, suitable to confer special character and complexity to beer aroma. Enhancing yeast bioflavoring represents a chance for the brewing production chain to diversify its product portfolio and to increase ...
Chiara Nasuti, Lisa Solieri
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Scientia Agricola, 1993 A study was carried out in order to determine the effect of vitamins (biotin, thiamine, pantotheniic acid and pyridoxal) and micronutrient (zinc, boron, manganese and iron) deficiencies on higher alcohol production during alcoholic fermentation with the ...
L.E. Gutierrez
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Foods, 2021 Due to the oversupply and scarcity cycles of the Agave tequilana Weber blue variety, the effect of agave age (harvested in 4, 5, and 6 years) as raw material for the tequila 100% agave silver class was studied for each stage in a full-scale (industrial ...
Efraín Acosta-Salazar +6 more
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Integrative genomic mining for enzyme function to enable engineering of a non-natural biosynthetic pathway. [PDF]
, 2015 The ability to biosynthetically produce chemicals beyond what is commonly found in Nature requires the discovery of novel enzyme function. Here we utilize two approaches to discover enzymes that enable specific production of longer-chain (C5-C8) alcohols
Baker, David +7 more
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Taiyuan Ligong Daxue xuebao, 2023 Synthesis of higher alcohols from syngas involves two important issues in C1 chemistry, the retention and breaking of C—O bond, in which the basic sites has been shown to be beneficial to inhibiting hydrocarbon generation.
Ge ZHANG, Linshu LI, Wei HUANG
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Artificial environments for the co-translational stabilization of cell-free expressed proteins [PDF]
, 2013 An approach for designing individual expression environments that reduce or prevent protein aggregation and precipitation is described. Inefficient folding of difficult proteins in unfavorable translation environments can cause significant losses of ...
Bernhard, Frank +3 more
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Ingeniería e Investigación, 2016 By-products valorization in bio-fuels industry is an important issue for making the global process more efficient, more profitable and closer to the concept of biorefinery.
Natalia Montoya +5 more
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Chemical Characterization of Cider Produced in Hardanger—From Juice to Finished Cider
BeveragesOur investigation delves into the previously uncharted territory of cider composition from Norway. This study aimed to obtain an overview of the qualitative and quantitative compositions of general chemical parameters, polyphenols (individual and total ...
Ingunn Øvsthus +5 more
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Fermentation, 2017 Ethanol, carbon dioxide and glycerol are the major products produced by yeast during wort fermentation but they have little impact on beer and spirit flavour.
Graham G. Stewart
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Chemical and sensorial characteristics of traditional fruit spirits from Southeast Europe
Glasnik Zaštite Bilja, 2021 Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production and consumption of fruit brandies, especially plum and grape brandies as well as pear and apple brandies, have a long tradition in ...
Jasna Mrvčić +13 more
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