Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharom...

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Bibliographic Details
Main Authors: Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini, Elke K. Arendt
Format: Article
Language:English
Published: MDPI AG 2018-08-01
Series:Fermentation
Subjects:
non-alcoholic beer
non-conventional yeast
non-Saccharomyces
brewing
fermentation
yeast characterization
sensory
Online Access:http://www.mdpi.com/2311-5637/4/3/66

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http://www.mdpi.com/2311-5637/4/3/66

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