Saccharomyces cerevisiae in the Production of Fermented Beverages

Saccharomyces cerevisiae in the Production of Fermented Beverages

Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from cereal starches (which require enzymatic pre-hydrolysis) in the case of beers and whiskies, s...

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Bibliographic Details
Main Authors: Graeme M Walker, Graham G Stewart
Format: Article
Language:English
Published: MDPI AG 2016-11-01
Series:Beverages
Subjects:
Saccharomyces cerevisiae
fermented beverages
Online Access:http://www.mdpi.com/2306-5710/2/4/30

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