Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts-Reference-Cited by-同舟云学术

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Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts

Published:2024-09 Issue:18 Volume:10 Page:e37598
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Grieco Francesco,Fiore Anna,Gerardi Carmela,Tufariello Maria,Romano Giuseppe,Baiano Antonietta^ORCID

Publisher

Elsevier BV

Reference38 articles.

1. Quality and Pro-Healthy Properties of Belgian Witbier-style beers relative to the cultivar of winter wheat and raw materials used;Belcar;Foods,2022

2. Common wheat (Triticum aestivum L.) and its use as a brewing cereal–a review;Faltermaier;J. Inst. Brew.,2014

3. Single and interactive effects of unmalted cereals, hops, and yeasts on quality of white-inspired craft beers;Baiano;Beverages,2023

4. Molecular characterisation of new natural hybrids of Saccharomyces cerevisiae and S. kudriavzevii in brewing;González;Appl. Environ. Microbiol.,2008

5. Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history;Legras;Mol. Ecol.,2007

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