Zobrazeno 1 - 10
of 119
pro vyhledávání: '"Low-alcohol beer"'
Publikováno v:
Foods, Vol 13, Iss 20, p 3214 (2024)
In recent years, demand for low-alcohol and alcohol-free beers has been rising. Of the many methods of producing such beers, many have expensive implementation requirements or drawbacks in terms of beer quality. The exploration of non-Saccharomyces y
Externí odkaz:
https://doaj.org/article/f5f5b1f1384a417b85201efcc6311413
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6755 (2024)
Among many methods to produce low/no-alcohol beers, using special yeasts has gained a substantial interest in the brewing industry. This approach relies on the fact that many non-Saccharomyces yeasts do not utilize maltose, which is the main sugar fo
Externí odkaz:
https://doaj.org/article/3f9203e676ae4589a1ebab20326e4c68
Autor:
Aldo Amaro-Reyes, Diana Marcial-Ramírez, Pedro Alberto Vázquez-Landaverde, José Utrilla, Monserrat Escamilla-García, Carlos Regalado, Gonzalo Macias-Bobadilla, Juan Campos-Guillén, Miguel Angel Ramos-López, Sarai E. Favela-Camacho
Publikováno v:
Foods, Vol 13, Iss 4, p 600 (2024)
Electrostatic fermentation avoids the cellular redox imbalance of traditional fermentation, but knowledge gaps exist. This study explores the impact of electrostatic fermentation on the growth, volatile profile, and genetic response of Saccharomyces
Externí odkaz:
https://doaj.org/article/9856416240ae429b9921f785f831c803
Autor:
Riikka Linnakoski, Tuula Jyske, Ronja Eerikäinen, Pyry Veteli, Marta Cortina-Escribano, Frederico Magalhães, Eila Järvenpää, Lotta Heikkilä, Mathias Hutzler, Brian Gibson
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Demand for low- or non-alcoholic beers has been growing in recent years. Thus, research is increasingly focusing on non-Saccharomyces species that typically are only able to consume the simple sugars in wort, and therefore have a limited production o
Externí odkaz:
https://doaj.org/article/9e992bfd59204891928eb1883d7e0787
Akademický článek
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Akademický článek
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Autor:
Mateusz Jackowski, Weronika Czepiela, Laura Hampf, Wiktor Żuczkowski, Tomasz Dymkowski, Anna Trusek
Publikováno v:
Beverages, Vol 9, Iss 3, p 66 (2023)
Due to current trends in beer consumption, as well as social aspects, such as the education of society on combining drinking and driving, intensive research and development efforts have been recently focused on producing low-alcohol beers and non-alc
Externí odkaz:
https://doaj.org/article/218c14f818144aa68122de837c316e29
Autor:
Yvonne Methner, Frederico Magalhães, Luis Raihofer, Martin Zarnkow, Fritz Jacob, Mathias Hutzler
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
There is a growing trend for beers with novel flavor profiles, as consumers demand a more diversified product range. Such beers can be produced by using non-Saccharomyces yeasts. The yeast species Saccharomycopsis fibuligera is known to produce excep
Externí odkaz:
https://doaj.org/article/1fcde88726d84ca9b858fa7ed99672d6
Publikováno v:
Molecules, Vol 28, Iss 11, p 4419 (2023)
The market of non-alcoholic and low-alcohol beer has grown continuously thanks to the advocacy for healthy and responsible drinking. Non-alcoholic and low-alcohol products usually possess less higher alcohols and acetates and more aldehyde off-flavor
Externí odkaz:
https://doaj.org/article/de71b497a6c3472a8b5f7bc2184e9d69
Akademický článek
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