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Fermentation temperature impacts polyfunctional thiol biotransformation in beer
Ronald Samia, Avi Shayevitz, Tobias Fischborn and Tom Shellhammer
Hop-forward beers such as IPAs potentially draw their fruity and sometimes exotic tropical aroma profile in part from yeast biotransformation of hop compounds. This study examined how yeast strain and fermentation temperature influence the interplay of thiol release and fermentation ester production and ultimately the flavor of these types of beers.
Best paper of the 39 EBC congress in Lille
