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- Title
Microbial Diversity and Safety in Fermented Beverages.
- Authors
Chaves-López, Clemencia; Cordero-Bueso, Gustavo
- Abstract
In this sense, food and fermented beverage safety is a systemic approach to hygiene and accountability that concerns every aspect of the global food and beverages industry. The vast majority of fermented beverages is in practice similar to winemaking, but beer, cider and other similar beverages typically contain much lower ethanol levels (around 5-7%) compared to wine (11-15%). After a microbiological analysis of the native yeast population and chemically studying the wine composition, their results showed that I L. thermotolerans i Lt93 was unable to overgrow wild yeast population in "Treixadura" white must.
- Subjects
FERMENTED beverages; MICROBIAL diversity; FERMENTED foods; SAFETY; ITALIAN wines; BEVERAGE packaging; VINTNERS
- Publication
Beverages, 2022, Vol 8, Issue 1, p14
- ISSN
2306-5710
- Publication type
Article
- DOI
10.3390/beverages8010014