Kawa-Rygielska, Joanna published the artcileCharacteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast, COA of Formula: C10H20O2, the main research area is Norwegian KVEIK yeast NEIPA beer production; GC/MS; HPLC; KVEIK yeast; beer; brewing; fermentation; unconventional microorganisms.
The aim of this research was to determine the potential of four unconventional Norwegian yeasts of the KVEIK type to produce NEIPA beer. The influence of yeast strains on fermentation process, physicochem. properties, antioxidant potential, volatile compounds, and sensory properties was investigated. The KVEIK-fermented beer did not differ in terms of physicochem. parameters from the beer produced with the com. variants of US-05 yeast. The yeast strain influenced the sensory quality (taste and aroma) of the beers, with KVEIK-fermented beer rating significantly higher. The antioxidant activity of the tested beers also significantly depended on the yeast strain applied. The beers fermented with KVEIK had a significantly higher antioxidant potential (ABTS•+) than those fermented with US-05. The strongest antioxidant activity was found in the beer brewed with the Lida KVEIK yeast. The use of KVEIK to produce NEIPA beer allowed enrichment of the finished products with volatile compounds isobutanol, 2-pentanol, 3-methylobutanol, Et octanoate, and Et decanoate.
Molecules published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, COA of Formula: C10H20O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics