Performance of non‐conventional yeasts in co‐culture with brewers’ yeast for steering ethanol and aroma production
Summary Increasing interest in new beer types has stimulated the search for approaches to extend the metabolic variation of brewers’ yeast. Therefore, we tested two approaches using non‐conventional yeast to create a beer with lower ethanol content and a complex aroma bouquet. First, the mono‐cultur...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2017-11-01
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| Series: | Microbial Biotechnology |
| Online Access: | https://doi.org/10.1111/1751-7915.12717 |