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Title:

Flavor impacts of glycerol in the processing of yeast fermented beverages: a review

Document type:
Zeitschriftenaufsatz
Author(s):
Zhao, X. D.; Procopio, S.; Becker, T.
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...     »
Journal title:
Journal of Food Science and Technology-Mysore
Year:
2015
Journal volume:
52
Journal issue:
12
Pages contribution:
7588-7598
Fulltext / DOI:
doi:10.1007/s13197-015-1977-y
Print-ISSN:
0022-1155
Notes:
Zhao, Xiangdong Procopio, Susanne Becker, Thomas 0975-8402
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