Changes in environment conditions, like temperature, aeration, type and disposal of nutrients and metabolites concentration, could significantly affect yeast performance during wort fermentation. It was been observed that trehalose is a very sensitive response compound synthesized by yeast subjected to stress conditions. The liberated trehalose is either hydrolyzed, being a carbon source for brewing yeast, or both synthesized and stored having the role to stabilize and protect cell membrane. In this article the effect of trehalose add in wort before fermentation on aroma compounds was studied.
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