期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2007
卷号：I
期号：XXX
页码：82-86
出版社：Galati University Press
摘要：Beer's fermentation utilizes the ability of yeasts to convert sugar into ethanol and carbon dioxide as major products of metabolism. The yeast also produces a series of minor metabolites such as esters, carbonyl compounds, higher alcohols and acids. Diacetyl reduction is the limiting step of beer fermentation. That's why ALDC became available in 1991 and many breweries use it for accelerate beer's maturation by restricting diacetyl formation. In this paper we studied the effects of ALDC use, as well as the use of encapsulated enzyme on beer's aroma
