Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s00217-019-03244-w/fulltext.html
Reference38 articles.
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2. Verstrepen KJ, Derdelinckx G, Dufour JP, Winderickx J, Thevelein JM, Pretorius IS, Delvaux FR (2003) Flavor-active esters: adding fruitiness to beer. J Biosci Bioeng 96(2):110–118
3. Pires EJ, Teixeira JA, Brányik T, Vicente AA (2014) Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast. Appl Microbiol Biotechnol 98(5):1937–1949
4. Bokulich NA, Bamforth CW (2013) The microbiology of malting and brewing. Microbiol Mol Biol Rev 77(2):157–172
5. Canonico L, Comitini F, Ciani M (2014) Dominance and influence of selected Saccharomyces cerevisiae strains on the analytical profile of craft beer refermentation. J Inst Brew 120(3):262–267
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