The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops

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...

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Bibliographic Details
Main Authors:	Richard W. Molitor, Jeremy I. Roop, Charles M. Denby, Charles J. Depew, Daniel S. Liu, Sara E. Stadulis, Thomas H. Shellhammer
Format:	Article
Language:	English
Published:	MDPI AG 2022-08-01
Series:	Fermentation
Subjects:	thiols 3-mercaptohexan-1-ol 3MH 3-mercaptohexyl acetate 3MHA hops
Online Access:	https://www.mdpi.com/2311-5637/8/8/370

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