ビールの硫化水素に基づく未熟臭とその排除法

概要

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In the brewing industry, bottom fermeting brewer's yeast has produced hydrogen sulfide during the primary fermentation process. Hydrogen sulfide has given the unpleasant immature flavor such as rotten egg into the primary or secondary fermenting liquor. However, in the normaly produced final beer the immature flavor has disappeared in general. In spite of the above mentioned fact, sometimes the immature flavor based on the hydrogen sulfide have found in final beer during the imperfect control of the primary or secondary fermentation. In the present paper, the exclusion of unpleasant immature flavor by hydrogen sulfide production of bottom fermenting brewer's yeast with the bioenginnering methods, especially gene enginnering, will be described.
福山大学の論文