Browsing Masters Degrees (Microbiology) by Subject "Beer--Flavour and odour."
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Effect of fermentation and nutritional conditions on the profile of flavour active ester compounds in beer. (2011)During fermentation, the yeast Saccharomyces cerevisiae produces a broad range of aroma-active esters that are important for the desirable complex flavour of beer. The sensory threshold levels of these esters in beer are ...