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The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout

The development of craft brewing has spurred huge interest in unusual and traditional technologies and ingredients allowing the production of beers that would fulfil consumers’ growing demands. In this study, we evaluated the brewing performance of traditional Norwegian KVEIK yeast during the produc...

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Principais autores: Joanna Kawa-Rygielska, Kinga Adamenko, Witold Pietrzak, Justyna Paszkot, Adam Głowacki, Alan Gasiński, Przemysław Leszczyński
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-11-01
Serier:Biomolecules
Fag:
special microorganisms
Norwegian KVEIK-type yeast
brewing technology
ethanolic fermentation
HPLC
GC/MS
Online adgang:https://www.mdpi.com/2218-273X/11/12/1778
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