The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops
The biotransformation of hop aroma, particularly by the cysteine S-conjugate beta-lyase enzyme (CSL), has been a recent topic of tremendous interest among brewing scientists and within the brewing community. During a process often referred to as biotransformation, yeast-encoded enzymes convert flavo...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-08-01
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Series: | Fermentation |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5637/8/8/370 |