Conventional and Non-Conventional Yeasts in Beer Production
The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-products of yeast metabolism. Beer production is a traditional...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-06-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2311-5637/4/2/38 |