The Use of Non-Saccharomyces Yeast and Enzymes in Beer Production
The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non-Saccharomyces yeasts...
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| Автори: | , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Sciendo
2020-12-01
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| Серія: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Предмети: | |
| Онлайн доступ: | https://doi.org/10.2478/aucft-2020-0021 |
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