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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 59, 2001 - Issue 3
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Original Articles

Yeast Cellular Size and Metabolism in Relation to the Flavor and Flavor Stability of Beer

Tamaño celular y metabolismo de la levadura en relación con el sabor y la estabilidad de dicho sabor en la cerveza

Chikako ShimizuBrewing Research Laboratories, Sapporo Breweries, Ltd., Shizuoka, 425-0013JapanCorrespondence[email protected]
,
Shigeki ArakiBrewing Research Laboratories, Sapporo Breweries, Ltd., Shizuoka, 425-0013Japan
,
Hisao KurodaBrewing Research Laboratories, Sapporo Breweries, Ltd., Shizuoka, 425-0013Japan
,
Masachika TakashioBrewing Research Laboratories, Sapporo Breweries, Ltd., Shizuoka, 425-0013Japan
&
Ken ShinotsukaBrewing Research Laboratories, Sapporo Breweries, Ltd., Shizuoka, 425-0013Japan
Pages 122-129 | Received 20 Sep 2000, Accepted 27 Feb 2001, Published online: 01 Feb 2018

Citations (8)

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Read on this site (4)

Sisse Jongberg, Mogens L. Andersen & Marianne N. Lund. (2020) Covalent Protein-Polyphenol Bonding as Initial Steps of Haze Formation in Beer. Journal of the American Society of Brewing Chemists 78:2, pages 153-164.
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Daan Saison, David P. De Schutter, Wim Overlaet-Michiels, Filip Delvaux & Freddy R. Delvaux. (2009) Effect of Fermentation Conditions on Staling Indicators in Beer. Journal of the American Society of Brewing Chemists 67:4, pages 222-228.
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Chikako Shimizu, Yasunobu Nara & Masachika Takashio. (2005) Ethyl Pyruvate—A New Indicator of Flavor Stability of Beer and its Controlling Factors. Journal of the American Society of Brewing Chemists 63:3, pages 135-141.
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Chikako Shimizu, Masao Ohno, Shigeki Araki, Shigeki Furusho, Junji Watari & Masachika Takashio. (2002) Effect of Reduction of Carbonyl Compounds by Yeast on Flavor Stability of Happoshu. Journal of the American Society of Brewing Chemists 60:3, pages 122-129.
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Articles from other publishers (4)

Qi Liu, Yuanyuan Li, Weiliang Hou, Bin Zhang & Jie Bao. (2023) Cellulase mediated stress triggers the mutations of oleaginous yeast Trichosporon cutaneum with super‐large spindle morphology and high lipid accumulation . Biotechnology Journal 18:8.
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Eva VONTROBOVÁ, Jana KOPECKÁ, Gabriela ROTKOVÁ & Dagmar MATOULKOVÁ. (2017) Factors Influencing the Production of Sensory Active Substances in Brewer's and Wine Yeast. Kvasny Prumysl 63:4, pages 173-189.
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. (2002) Current awareness in flavour and fragrance. Flavour and Fragrance Journal 17:1, pages 81-86.
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. (2001) Current Awareness. Yeast 18:15, pages 1449-1456.
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