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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 79, 2021 - Issue 1
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Research Article

Elucidation of the Formation Mechanism of 2-Mercapto-3-Methyl-1-Butanol in Beer. Part II: Identification of the Key Enzymes in Yeast

Shigekuni Nobaa Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, JapanCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-5345-6605
ORCID Icon,
Kaori Kikuchia Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
,
Taku Katoa Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
,
Keizo Kusunokia Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
,
Saki Toyotaa Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
,
Minoru Kobayashia Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
,
Kazuhiko Uemuraa Research Laboratories for Alcohol Beverages, Asahi Breweries, Ltd, Moriya-shi, Japan
&
Makoto Nishiyamab Biotechnology Research Center, The University of Tokyo, Tokyo, Japan;c Collaborative Research Institute for Microbiology, The University of Tokyo, Tokyo, Japan
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Pages 82-89 | Received 22 Feb 2020, Accepted 18 Aug 2020, Published online: 16 Sep 2020

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Taku Kato & Tomoko Takahashi. (2023) Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review. Journal of the American Society of Brewing Chemists 81:2, pages 199-210.
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Articles from other publishers (2)

Takako Inui, Chie Hayashi, Hiroyuki Abe & Yusuke Ishizuka. (2024) Effect of High-Temperature and High-Pressure Treatment of Aqueous Hop Solutions on the Extraction of Various Components from Hops. ACS Food Science & Technology 4:2, pages 457-469.
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Akira Wanikawa & Toshikazu Sugimoto. (2022) A Narrative Review of Sulfur Compounds in Whisk(e)y. Molecules 27:5, pages 1672.
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