Witbier Fermented by Sequential Inoculation of <i>Schizosaccharomyces pombe</i> and <i>Saccharomyces cerevisiae</i>: Influence of Starchy Ingredients and <i>S. cerevisiae</i> Strain Used for In-Bottle Refermentation
Great attention has recently been dedicated to the use of non-<i>Saccharomyces</i> yeast strains for the development of new beer formulations. However, the effect of the <i>Saccharomyces</i> strain used in the refermentation of this type of beer has never been investigated. T...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-06-01
|
| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/10/3/51 |