skip to main content

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.2121-5 [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: Beer -- Analysis ; Industrial Microbiology -- Methods ; Saccharomyces Cerevisiae -- Metabolism ; Styrene -- Analysis ; Triticum -- Metabolism
  • É parte de: Food chemistry, 15 October 2012, Vol.134(4), pp.2121-5
  • Descrição: 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 beer flavours.
  • Idioma: Inglês

Buscando em bases de dados remotas. Favor aguardar.