Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation

Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and strong flocculation phenotype. In this study, we us...

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Bibliografiske detaljer

Principais autores:	Kevin Dippel, Katrin Matti, Judith Muno-Bender, Florian Michling, Silvia Brezina, Heike Semmler, Doris Rauhut, Jürgen Wendland
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2022-09-01
Serier:	Microorganisms
Fag:	Kveik brewing volatile aroma compound maltotriose <i>Saccharomyces</i> <i>Hanseniaspora</i>
Online adgang:	https://www.mdpi.com/2076-2607/10/10/1922
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