Domesticating brewing yeast for decreasing acetaldehyde production and improving beer flavor stability

2014 ◽  
Vol 238 (3) ◽  
pp. 347-355 ◽  
Author(s):  
Nan Shen ◽  
Jinjing Wang ◽  
Chunfeng Liu ◽  
Yongxian Li ◽  
Qi Li
Keyword(s):  
Flavor Stability ◽  
Brewing Yeast ◽  
Beer Flavor ◽  
Acetaldehyde Production

Development of Industrial Brewing Yeast with Low Acetaldehyde Production and Improved Flavor Stability

2013 ◽  
Vol 169 (3) ◽  
pp. 1016-1025 ◽  
Author(s):  
Jinjing Wang ◽  
Nan Shen ◽  
Hua Yin ◽  
Chunfeng Liu ◽  
Yongxian Li ◽  
...  
Keyword(s):  
Flavor Stability ◽  
Brewing Yeast ◽  
Acetaldehyde Production

Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability

2014 ◽  
Vol 30 (6) ◽  
pp. 1901-1908 ◽  
Author(s):  
Jin-jing Wang ◽  
Wei-na Xu ◽  
Xin’er Li ◽  
Jia Li ◽  
Qi Li
Keyword(s):  
Cell Wall ◽  
Flavor Stability ◽  
Cell Wall Composition ◽  
Brewing Yeast ◽  
Aberrant Cell ◽  
Beer Flavor

Effects of Knockout ECM25/YJL201W Gene in Brewing Yeast on Beer Flavor Stability

2008 ◽  
Vol 24 (8) ◽  
pp. 1420-1427 ◽  
Author(s):  
Y ZHANG ◽  
Q LI ◽  
W SHEN ◽  
Y XIE ◽  
G GU
Keyword(s):  
Flavor Stability ◽  
Brewing Yeast ◽  
Beer Flavor

scholarly journals The use of atmospheric and room temperature plasma mutagenesis to create a brewing yeast with reduced acetaldehyde production

2018 ◽  
Vol 124 (3) ◽  
pp. 236-243 ◽  
Author(s):  
Chunfeng Liu ◽  
Qi Li ◽  
Chengtuo Niu ◽  
Yaping Tian ◽  
Yijin Zhao ◽  
...  
Keyword(s):  
Room Temperature ◽  
Temperature Plasma ◽  
Brewing Yeast ◽  
Acetaldehyde Production

Correlation of Malt Quality Parameters and Beer Flavor Stability:  Multivariate Analysis

2007 ◽  
Vol 55 (3) ◽  
pp. 728-733 ◽  
Author(s):  
Luís F. Guido ◽  
Andreia F. Curto ◽  
Patrick Boivin ◽  
Nizar Benismail ◽  
Cristina R. Gonçalves ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Flavor Stability ◽  
Quality Parameters ◽  
Malt Quality ◽  
Beer Flavor
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