Idioma:

Formation of styrene dependent on fermentation management during wheat beer production

Schwarz, Katrin J ; Stübner, René ; Methner, Frank-Jürgen

Food chemistry, 15 October 2012, Vol.134(4), pp.2121-2125 [Periódico revisado por pares]

Texto completo disponível

Citações Citado por

Título:
Formation of styrene dependent on fermentation management during wheat beer production
Autor: Schwarz, Katrin J ; Stübner, René ; Methner, Frank-Jürgen
Assuntos: Styrene ; Wheat Beer ; Aroma ; Cinnamic Acid ; Ferulic Acid ; 4-Vinylguaiacol ; Styrene ; Wheat Beer ; Aroma ; Cinnamic Acid ; Ferulic Acid ; 4-Vinylguaiacol ; Chemistry ; Diet & Clinical Nutrition ; Economics
É parte de: Food chemistry, 15 October 2012, Vol.134(4), pp.2121-2125
Descrição: ► Formation of styrene during wheat beer production. ► Styrene formation during closed and open fermentation. ► Styrene formation depending on fermentation temperature. ► All available cinnamic acid in wort is converted to styrene. Styrene is formed by the thermal decarboxylation of cinnamic acid during wort boiling or by enzymatic decarboxylation during fermentation. The enzymatic reactions proceed in parallel to the decarboxylation of ferulic- and p-cumaric acid to 4-vinylguaiacol and 4-vinylphenol by the same decarboxylase enzyme. However, the formation of styrene occurs much faster and all available cinnamic acid in wort was converted completely within a few hours. Moreover, the comparison of various manufacturing parameters shows that a higher fermentation temperature of 25°C compared to 16°C and an open fermentation management lead to a rapid decrease of styrene. This allows minimising the content of styrene in beer while maintaining the typical wheat...
Idioma: Inglês

Links

Voltar para lista de resultados