Volatile hop aroma substances in the brewing process – aroma yeast strains
Biosynthesis | It was found recently that brewers’ yeasts not only break down and convert hop aroma substances such as linalool and geraniol during fermentation, they can also form them. Though these processes take place in the microgram range, they nevertheless change beer flavour. This may be influenced by selection of a brewers’ yeast strain [1].
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