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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Auteurs principaux:	Joanna Kawa-Rygielska, Kinga Adamenko, Witold Pietrzak, Justyna Paszkot, Adam Głowacki, Alan Gasiński, Przemysław Leszczyński
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2021-11-01
Collection:	Biomolecules
Sujets:	special microorganisms Norwegian KVEIK-type yeast brewing technology ethanolic fermentation HPLC GC/MS
Accès en ligne:	https://www.mdpi.com/2218-273X/11/12/1778
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