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Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics

  • Published:2022-09 Issue: Volume:135 Page:33-47
  • ISSN:0960-3085
  • Container-title:Food and Bioproducts Processing
  • language:en
  • Short-container-title:Food and Bioproducts Processing

Author:

Romero-Rodríguez Raúl,Durán-Guerrero Enrique,Castro Remedios,Díaz Ana Belén,Lasanta Cristina

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference112 articles.

1. Characteristics of Cornelian cherry sour non-alcoholic beers brewed with the special yeast Saccharomycodes ludwigii;Adamenko;Food Chem.,2020

2. Survival of probiotic strain Lactobacillus paracasei L26 during co-fermentation with S. cerevisiae for the development of a novel beer beverage;Alcine Chan;Food Microbiol.,2019

3. A review of the analytical methods used for beer ingredient and finished product analysis and quality control;Anderson;Anal. Chim. Acta,2019

4. Color Atlas and Handbook of Beverage Biology;Back,2005

5. Current perspectives on the role of enzymes in brewing;Bamforth;J. Cereal Sci.,2009
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