Dry-Hop Creep Potential of Various <i>Saccharomyces</i> Yeast Species and Strains
Previous research has shown that hops contain enzymes able to hydrolyze unfermentable dextrins into fermentable sugars when added during the dry-hopping process. In the presence of live yeast, these additional fermentable sugars can lead to an over-attenuation of the beer; a phenomenon known as “hop...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/2/66 |