Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer
Xiaoyu Han, Qiuxing Qin, Chenyu Li, Xiaoxuan Zhao, Fangxu Song, Mengjiao An, Ying Chen, Xiuqin Wang, Weidong Huang, Jicheng Zhan, Yilin You
Topics & Concepts
FermentationYeastTerpeneAromaFood scienceFlavorLinaloolChemistryGeraniolSaccharomycesSaccharomyces cerevisiaeBiochemistryEssential oilFermentation and Sensory AnalysisHorticultural and Viticultural ResearchBiochemical and biochemical processes