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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 64, 2006 - Issue 4
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Original Articles

Disruption of Brewer's Yeast Alcohol Dehydrogenase II Gene and Reduction of Acetaldehyde Content during Brewery Fermentation

Interrupción del Gene del Deshidrogenase II del Alcohol de la Levadura de Cervecero y Reducción del Contenido del Acetaldehído Durante la Fermentación de la Cervecería

Deliang WangCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China, 100083;China National Research Institute of Food and Fermentation Industries, Beijing, China, 100027
,
Junshe SunCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China, 100083Correspondence[email protected] [email protected]
,
Wujiu ZhangChina National Research Institute of Food and Fermentation Industries, Beijing, China, 100027
,
Fengchao JiaBeijing Yanjing Brewery Group Corporation Research Center, Beijing, China, 101300
,
Yi YangBeijing Yanjing Brewery Group Corporation Research Center, Beijing, China, 101300
,
Zhiping LinBeijing Yanjing Brewery Group Corporation Research Center, Beijing, China, 101300
,
Jingzhang FengBeijing Yanjing Brewery Group Corporation Research Center, Beijing, China, 101300
&
Martin PavlovicSlovenian Institute for Hop Research and Brewing, Slovenia
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Pages 195-201 | Received 24 Aug 2005, Accepted 21 Jan 2006, Published online: 01 Feb 2018

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