Identification of a Protein with Antioxidant Activity that is Important for the Protection against Beer Ageing

Identification of a Protein with Antioxidant Activity that is Important for the Protection against Beer Ageing

This study was carried out with fresh Australian lager beer which was sampled directly off the production line, the same samples aged for 12 weeks at 30 °C, and the vintage beer which was kept at 20 °C for 5 years. Characteristic Australian lager flavour was maintained in the fresh and vintage beers...

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Bibliographic Details
Main Authors: Vincent J. Higgins, Patrick J. O’Doherty, Narelle Sales, Paul Young, Peter J. Rogers, Ming J. Wu, Frank M. Clarke
Format: Article
Language:English
Published: MDPI AG 2011-09-01
Series:International Journal of Molecular Sciences
Subjects:
beer thiol protein
flavour
free radical
antioxidant
LTP1
yeast
Saccharomyces cerevisiae
Online Access:http://www.mdpi.com/1422-0067/12/9/6089/

Internet

http://www.mdpi.com/1422-0067/12/9/6089/

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