Fruit Beer with the <i>Bisucciu</i> Sardinian Apricot Cultivar (<i>Prunus armeniaca</i> L.): A Technological and Analytical Approach

Fruit Beer with the <i>Bisucciu</i> Sardinian Apricot Cultivar (<i>Prunus armeniaca</i> L.): A Technological and Analytical Approach

The aim of this work was to test native microbial strains and fruits for brewing, with a multidisciplinary approach for a sustainable production linked to the territory. <i>Pediococcus acidilactici</i> B5 and <i>Hanseniaspora uvarum</i> L2 strains were isolated from apricot &...

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Bibliographic Details
Main Authors: Antonio Valentoni, Riccardo Melis, Manuela Sanna, Maria Cristina Porcu, Margherita Rodolfi, Angela Braca, Angela Bianco, Giacomo Zara, Marilena Budroni, Roberto Anedda, Daniela Piras, Luca Pretti
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Fermentation
Subjects:
biodiversity
apricot
beer technology
beer fermentation
Online Access:https://www.mdpi.com/2311-5637/9/3/305

Internet

https://www.mdpi.com/2311-5637/9/3/305

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