Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation

The use of non-Saccharomyces yeasts in brewing is a useful tool for developing new products to meet the growing consumer demand for innovative products. Non-Saccharomyces yeasts can be used both in single and in mixed fermentations with Saccharomyces cerevisiae, as they are able to improve the senso...

Descripción completa

Detalles Bibliográficos
Autores principales: Postigo, Vanesa, Sanz, Paula, García, Margarita, Arroyo, Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9318315/
https://www.ncbi.nlm.nih.gov/pubmed/35885271
http://dx.doi.org/10.3390/foods11142029

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9318315/
https://www.ncbi.nlm.nih.gov/pubmed/35885271
http://dx.doi.org/10.3390/foods11142029

Ejemplares similares