From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring

From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring

One of the main struggles of the large-scale apple processing industry is pomace disposal. One solution for this problem is to convert this waste into a resource. Apple pomace could be used as a substrate for lactic acid bacteria and could induce the formation of a more complex aroma profile, making...

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Bibliographic Details
Main Authors: Annalisa Ricci, Martina Cirlini, Angela Guido, Claudia Maria Liberatore, Tommaso Ganino, Camilla Lazzi, Benedetta Chiancone
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Foods
Subjects:
apple pomace fermentation
beer flavoring
lactic acid bacteria
volatile profile
Online Access:https://www.mdpi.com/2304-8158/8/8/309

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