Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Julian Karaulli"'
Autor:
Julian Karaulli, Nertil Xhaferaj, Francesca Coppola, Bruno Testa, Francesco Letizia, Onejda Kyçyk, Renata Kongoli, Mamica Ruci, Fatbardha Lamçe, Kapllan Sulaj, Massimo Iorizzo
Publikováno v:
Fermentation, Vol 10, Iss 10, p 513 (2024)
Several studies in recent years have shown that the use of non-Saccharomyces yeasts, used both in single and in mixed fermentations with Saccharomyces cerevisiae, can help produce craft beers with distinctive compositional characteristics. The aim of
Externí odkaz:
https://doaj.org/article/a4da6e26527a4251954d57c6f20536fa
Autor:
Iorizzo, Bruno Testa, Francesca Coppola, Francesco Letizia, Gianluca Albanese, Julian Karaulli, Mamica Ruci, Marco Pistillo, Giacinto Salvatore Germinara, Maria Cristina Messia, Mariantonietta Succi, Franca Vergalito, Patrizio Tremonte, Silvia Jane Lombardi, Massimo
Publikováno v:
Processes; Volume 10; Issue 12; Pages: 2495
Craft breweries tend to use special raw materials and also special ingredients (spices, herbs, fruits) to typify beers, but the metabolic activities of yeasts play a primary role in defining the sensory characteristics of this beverage. Saccharomyces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::d020dcf251574354881b6a8b31c8937d
Autor:
Massimo Di Renzo, Francesco Letizia, Catello Di Martino, Julian Karaulli, Renata Kongoli, Bruno Testa, Pasquale Avino, Ettore Guerriero, Gianluca Albanese, Mario Monaco, Massimo Iorizzo
Publikováno v:
Processes; Volume 11; Issue 4; Pages: 1273
The growing sensitivity toward sustainability is being demonstrated by an increase in sales of natural wines. Natural wines are obtained using exclusively native vines, indigenous yeasts, absence of additives, irregular temperature control during fer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc09548ab09f7a16f353963ecabdc9fa
https://doi.org/10.3390/pr11041273
https://doi.org/10.3390/pr11041273
Autor:
Bruno Testa, Francesca Coppola, Francesco Letizia, Gianluca Albanese, Julian Karaulli, Mamica Ruci, Marco Pistillo, Giacinto Salvatore Germinara, Maria Cristina Messia, Mariantonietta Succi, Franca Vergalito, Patrizio Tremonte, Silvia Jane Lombardi, Massimo Iorizzo
Craft breweries tend to use special raw materials and also special ingredients (spices, herbs, fruits) to typify beers, but the metabolic activities of yeasts play a primary role in defining the sensory characteristics of this beverage. Saccharomyces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d4763d91e2450d6112358a33d920dd8
https://hdl.handle.net/11695/115167
https://hdl.handle.net/11695/115167
