The Impact of Rye and Barley Malt and Different Strains of <i>Saccharomyces cerevisiae</i> on Beer Volatilome

The Impact of Rye and Barley Malt and Different Strains of <i>Saccharomyces cerevisiae</i> on Beer Volatilome

Craft breweries are continuously searching for beers made with locally produced raw materials and unique flavor profiles to respond to consumer requests. We explored the behavior of three commercial strains of <i>Saccharomyces cerevisiae</i> in the fermentation of ale beer with a high pr...

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Bibliographic Details
Main Authors: Noemi Tocci, Gian Marco Riccio, Abirami Ramu Ganesan, Philipp Hoellrigl, Peter Robatscher, Lorenza Conterno
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Beverages
Subjects:
craft beer
rye malt
volatile organic compounds
mass spectrometry
<i>S. cerevisiae</i> var. <i>diastaticus</i>
Online Access:https://www.mdpi.com/2306-5710/9/4/93

Internet

https://www.mdpi.com/2306-5710/9/4/93

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