Evidence of Strecker aldehyde excretion by yeast in cold contact fermentations |
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Authors: | Perpète P Collin S |
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Institution: | Laboratoire de Brasserie et des Industries Alimentaires, Université Catholique de Louvain, Louvain-la-Neuve, Belgium. |
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Abstract: | A medium containing labeled leucine-d(10) has been used to show that Saccharomyces cerevisiae was able to produce deuterated 3-methylbutanal in a cold contact fermentation. Whereas residual unreduced Strecker aldehydes bound to polyphenols were considered until now as the main defect of alcohol-free beers, yeast emerges from this work as an additional source of worty flavor. When the same experiment was conducted without leucine, 3-methylbutanal excretion also occurred, indicating that valine could be used by yeast as precursor. |
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