Brewing Efficacy of Non-Conventional <i>Saccharomyces</i> Non-<i>cerevisiae</i> Yeasts

Consumer demands for new sensory experiences have driven the research of unconventional yeasts in beer. While much research exists on the use of various common <i>Saccharomyces cerevisiae</i> strains as well as non-<i>Saccharomyces</i> yeasts, there exists a gap in knowledge regarding other non-<i>c...

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Autors principals:	James Bruner, Andrew Marcus, Glen Fox
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2021-09-01
Col·lecció:	Beverages
Matèries:	non-conventional yeasts <i>Saccharomyces</i> fermentation beer dry-hopping brewing potential
Accés en línia:	https://www.mdpi.com/2306-5710/7/3/68
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