Vernonia amygdalina as a hop substitute in red sorghum beer: Effects on fermentation performance and physicochemical properties

The substitution of imported hops with locally available botanical alternatives offers a sustainable strategy for sorghum-based beer production. This study evaluated partial and total replacement of hops with Vernonia amygdalina as a bittering agent on fermentation performance and physicochemical pr...

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Auteurs principaux:	Arthur K. Amisi, Nathan Luyeye, Jean-Paul Koto-Te-Nyiwa Ngbolua, Exaucé Matundu, Guelor Kasereka, Jean-Claude T. Bwanganga
Format:	Artigo
Langue:	Inglês
Publié:	Elsevier 2026-01-01
Collection:	Current Research in Food Science
Sujets:	Hops Vernonia amygdalina Beer Fermentation Brewing Sorghum beer
Accès en ligne:	http://www.sciencedirect.com/science/article/pii/S2665927126000316
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