Microbial communities and malt quality of durum wheat used in brewing-Reference-Cited by-同舟云学术

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Microbial communities and malt quality of durum wheat used in brewing

Published:2019 Issue:2 Volume:125 Page:222-229
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Bianco Angela¹,Fancello Francesco¹,Balmas Virgilio¹,Dettori Marco²,Motroni Andrea³,Zara Giacomo¹,Budroni Marilena¹

Affiliation:

1. Department of Agricultural Science; University of Sassari; Sassari Sardinia Italy

2. Agricultural Research Agency of Sardinia (Agris); Cagliari Sardinia Italy

3. Hydro-Meteo-Climate Department, Sardinian Regional Agency for Environmental Protection; Sassari Italy

Funder

Ministero delle Politiche Agricole Alimentari e Forestali

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.555/fullpdf

Reference53 articles.

1. Investigation of the suitability of hulled wheats for malting and brewing;Mayer;J. Am. Soc. Brew. Chem.,2011

2. Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences;Aquilani;Food Qual. Prefer.,2015

3. Dominance and influence of selected Saccharomyces cerevisiae strains on the analytical profile of craft beer refermentation;Canonico;J. Inst. Brew.,2014

4. Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study;Mascia;J. Inst. Brew.,2015

5. Novel starters for old processes: Use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale;Marongiu;J. Ind. Microbiol. Biotechnol.,2015

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