Effect of cherry products addition on beer fermentation
Fruits has been used in brewing as a source of sugars, colour and flavour. Cherry (Prunus avium L.) products such as juice and pomace can be used in brewing in order to increase beer biological value. In this study, cherry juice and pomace in concentration of 15 % were added at first and seventh day...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/21/bioconf_foset2023_01016.pdf |