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Saccharomyces cerevisiae in the Production of Fermented Beverages
Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require enzymatic pre-hydrolysis) in the case of beers and whiskies, s...
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| Main Authors: | , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
MDPI AG
2016-11-01
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| Series: | Beverages |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2306-5710/2/4/30 |
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