Effect of cherry products addition on beer fermentation

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...

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Bibliographic Details
Main Authors:	Shopska Vesela, Nedyalkov Petar, Shikov Vasil, Kaneva Maria
Format:	Article
Language:	English
Published:	EDP Sciences 2024-01-01
Series:	BIO Web of Conferences
Online Access:	https://www.bio-conferences.org/articles/bioconf/pdf/2024/21/bioconf_foset2023_01016.pdf

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