Influence of Varying Fermentation Parameters of the Yeast Strain <i>Cyberlindnera saturnus</i> on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (<i>E</i>)-<i>β</i>-Damascenone

Influence of Varying Fermentation Parameters of the Yeast Strain <i>Cyberlindnera saturnus</i> on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (<i>E</i>)-<i>β</i>-Damascenone

The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with...

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Bibliographic Details
Main Authors: Yvonne Methner, Philipp Dancker, Robin Maier, Mailen Latorre, Mathias Hutzler, Martin Zarnkow, Martin Steinhaus, Diego Libkind, Stephanie Frank, Fritz Jacob
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
non-<i>Saccharomyces</i> yeast
<i>Cyberlindnera saturnus</i>
fermentation
brewing
non-alcoholic beer
response surface methodology
Online Access:https://www.mdpi.com/2304-8158/11/7/1038

Internet

https://www.mdpi.com/2304-8158/11/7/1038

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