Investigation of Non-<i>Saccharomyces</i> Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles-Reference-Cited by-同舟云学术

Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles

Published:2022-01-12 Issue:4 Volume:80 Page:341-355
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Methner Yvonne¹^ORCID,Hutzler Mathias¹^ORCID,Zarnkow Martin¹,Prowald Alexandra²,Endres Frank²,Jacob Fritz¹

Affiliation:

1. Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany

2. Institute of Electrochemistry and Brewery, Clausthal University of Technology, Clausthal-Zellerfeld, Germany

Funder

Wifö (Wissenschaftsförderung der Deutschen Brauwirtschaft e.V.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2021.2012747

Reference71 articles.

1. Ahuja, K.; Rawat, A. Market Size of Non-Alcoholic Beer Worldwide from 2016 to 2024 (in Billion U.S. Dollars). 2020. https://www.gminsights.com/industry-analysis/non-alcoholic-beer-market. (accessed Jun 17, 2021).

2. Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing – A Review

3. Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

4. The Horace Brown Medal Lecture: Forty Years of Brewing Research

5. HPLC Analysis of Carbohydrates Important to Beer Brewing Using an Aminopropyl Stationary Phase

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of the Chemical and Aroma Composition of Low-Alcohol Beers Produced by Saccharomyces cerevisiae var. chevalieri and Different Mashing Profiles;Applied Sciences;2024-06-07

2. Unexpected Behavior of a Maltose-Negative Saccharomyces cerevisiae Yeast: Higher Release of Polyfunctional Thiols from Glutathionylated Than from Cysteinylated S-Conjugates;Fermentation;2024-05-23

3. Malting and Brewing Performance of β-Amylase-Deficient Barley;Journal of the American Society of Brewing Chemists;2024-05-13

4. Amino acid preference and fermentation performance of Pichia kluyveri strains in a synthetic wort;LWT;2024-05

5. Aroma Profile of Apple Spirits Fermented With non- Saccharomyces Yeasts and Their Dynamic Changes During Maturation;Journal of the American Society of Brewing Chemists;2024-04-04