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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 60, 2002 - Issue 3
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Original Articles

Effect of Reduction of Carbonyl Compounds by Yeast on Flavor Stability of Happoshu

Efectos de Reducción de Componentes Carbonilos por Levadura en la Estabilidad de Sabor de Happoshu

Chikako ShimizuBrewing Research Laboratories, Sapporo Breweries, Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013JapanCorrespondence[email protected]
,
Masao OhnoBrewing Research Laboratories, Sapporo Breweries, Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013Japan
,
Shigeki ArakiBrewing Research Laboratories, Sapporo Breweries, Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013Japan
,
Shigeki FurushoBrewing Research Laboratories, Sapporo Breweries, Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013Japan
,
Junji WatariBrewing Research Laboratories, Sapporo Breweries, Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013Japan
&
Masachika TakashioBrewing Research Laboratories, Sapporo Breweries, Ltd., 10 Okatohme, Yaizu, Shizuoka, 425-0013Japan
Pages 122-129 | Received 17 Jul 2001, Accepted 12 Feb 2002, Published online: 01 Feb 2018

Citations (5)

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Read on this site (1)

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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Articles from other publishers (4)

Michael Hellwig, Marie Börner & Thomas Henle. (2021) Reduction of 5-Hydroxymethylfurfural and 1,2-Dicarbonyl Compounds by Saccharomyces cerevisiae in Model Systems and Beer . Journal of Agricultural and Food Chemistry 69:43, pages 12807-12817.
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D.L. Goode & E.K. Arendt. 2006. Brewing. Brewing 30 67 .
. (2003) Current Awareness in Flavour and Fragrance. Flavour and Fragrance Journal 18:2, pages 170-177.
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. (2003) Current Awareness on Yeast. Yeast 20:1, pages 89-96.
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