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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Zhao, Xiangdong; Procopio, Susanne; Becker, Thomas 
Titel:
Flavor impacts of glycerol in the processing of yeast fermented beverages: a review 
Abstract:
Glycerol contributes to the beverage body and fullness. Moreover, it also influences the flavor intensity. As a major byproduct, glycerol not only serves critical roles in yeast osmoregulation and redox balancing, but also acts as the carbon competitor against ethanol in alcoholic fermentation. Therefore, increasing glycerol yield benefits both the flavor and ethanol reduction for the fermented beverages. Glycerol yield has been elevated either by fermentation optimization or by yeast genetic mo...    »
 
Zeitschriftentitel:
Journal of Food Science and Technology 
Jahr:
2015 
Band / Volume:
52 
Heft / Issue:
12 
Seitenangaben Beitrag:
7588-7598 
Print-ISSN:
0022-1155 0975-8402de 
Hinweise:
1977[PII] 26604336[pmid] J Food Sci Technol