Diacetyl Production during Brewing and Its Management through Process Optimization and Molecular Evolution of Yeast
<p id="p1">Diacetyl is butter-tasting off-flavor compound produced as by-product of yeast valine metabolism during brewery fermentation. Yeasts produce diacetyl during primary fermentation and then reabsorb it in secondary fermentation. This causes a non-productive lengthy maturation period, which i...
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| Main Authors: | , |
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| Format: | Book Chapter |
| Language: | English |
| Published: |
IntechOpen
2024
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| Subjects: | |
| Online Access: | https://www.intechopen.com/chapters/1154960 |
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