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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...

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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

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