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

Postigo, Vanesa; Sanz, Paula; García, Margarita; Arroyo, Teresa

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

Postigo, Vanesa; Sanz, Paula; García, Margarita; Arroyo, Teresa.

Afiliação

Postigo V; Department of Agri-Food, Madrid Institute for Rural, Food and Agriculture Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcala de Henares, Spain.
Sanz P; Brewery La Cibeles, Petróleo 34, 28918 Leganes, Spain.
García M; Department of Agri-Food, Madrid Institute for Rural, Food and Agriculture Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcala de Henares, Spain.
Arroyo T; Department of Agri-Food, Madrid Institute for Rural, Food and Agriculture Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcala de Henares, Spain.

Foods ; 11(14)2022 Jul 08.

Article em En | MEDLINE | ID: mdl-35885271

Palavras-chave

beer aroma; non-Saccharomyces; sequential fermentation; wine yeast

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Espanha País de publicação: Suíça

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