Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone

The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with...

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Detalles Bibliográficos
Autores principales: Methner, Yvonne, Dancker, Philipp, Maier, Robin, Latorre, Mailen, Hutzler, Mathias, Zarnkow, Martin, Steinhaus, Martin, Libkind, Diego, Frank, Stephanie, Jacob, Fritz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997441/
https://www.ncbi.nlm.nih.gov/pubmed/35407125
http://dx.doi.org/10.3390/foods11071038

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