Brewer´s spent yeasts for oenology: from characterisation to must fermentation
In order to follow the principles of the circular economy, the spent brewer´s yeasts were in this work evaluated to be considered as a raw material for production of yeast derivatives for oenology. They provide natural source of organic nutrition, improve organoleptic properties and physico-chemical...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2023-08-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.eu/index.php/kp/article/view/291 |