Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study-Reference-Cited by-同舟云学术

Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study

Published:2015-03-21 Issue:2 Volume:121 Page:283-286
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Mascia Ilaria¹,Fadda Costantino¹,Dostálek Pavel²,Karabín Marcel²,Zara Giacomo¹,Budroni Marilena¹,Del Caro Alessandra¹

Affiliation:

1. Dipartimento di Agraria; Università degli Studi di Sassari; Viale Italia 39A 07100 Sassari Italy

2. Department of Biotechnology, Faculty of Food and Biochemical Technology; Institute of Chemical Technology; Technická 5 166 28 Prague 6 Czech Republic

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.215/fullpdf

Reference23 articles.

1. Saccharomyces cerevisiae biodiversity during the brewing process of an artisanal beer: a preliminary study;Cocolin;J. Inst. Brew.,2011

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

3. Microbirrifici.org http://www.microbirrifici.org/Sardegna_birrifici_regione.aspx

4. The microbiology of malting and brewing;Bokulich;Microbiol. Mol. Biol. Rev.,2013

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