Enhancing Sensory Complexity in Porter-Style Beer via Sequential Inoculation with Non-<i>Saccharomyces</i> Yeasts
The diversification of craft beer styles has stimulated interest in innovative yeast-driven strategies to enhance sensory complexity while maintaining process robustness and stylistic integrity. In this context, non-<i>Saccharomyces</i> yeasts represent promising biotechnological tools for modulatin...
Salvato in:
| Autori principali: | , , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2026-04-01
|
| Serie: | Beverages |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2306-5710/12/4/45 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|