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Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer.
- Published in:
- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1011155
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- Article
Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 6, p. 1457, doi. 10.1007/s00217-022-03968-2
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- Article
Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)- β -Damascenone.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1038, doi. 10.3390/foods11071038
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- Article
The impact of different hop compounds on the growth of selected beer spoilage bacteria in beer.
- Published in:
- Journal of the Institute of Brewing, 2020, v. 126, n. 4, p. 354, doi. 10.1002/jib.624
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- Article
Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040101
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- Article