[Biosynthesis of congeners during alcohol fermentation]. / Biosíntesis de congenéricos durante las fermentaciones alcohólicas.
Rev Latinoam Microbiol
; 40(1-2): 109-19, 1998.
Article
em Es
| MEDLINE
| ID: mdl-10932738
The flavor of alcoholic beverages is a consequence of a complex mixture of many compounds, including small concentrations of some volatile metabolites known as congeners, which are produced by the yeast during the fermentation. The more important compounds are those that can be found in all the alcoholic beverages in different concentrations, and they can be grouped on the following chemical species: higher alcohols, esters, and carboniles. In the current paper the biochemical pathways that produce these compounds from the raw materials are reviewed. Research done in this field has led to a more complete knowledge concerning to organoleptic profiles of alcoholic beverages and to a better control for the production of the final product.
Buscar no Google
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Saccharomyces cerevisiae
/
Etanol
Idioma:
Es
Revista:
Rev Latinoam Microbiol
Ano de publicação:
1998
Tipo de documento:
Article
País de publicação:
México