Industrial-Level Brewing Using Oenological <i>Saccharomyces cerevisiae</i> and <i>Schizosaccharomyces pombe</i> as Mixed-Inoculum

The development of new food processes and formulations begins at the laboratory stage, progresses through pilot plant trials, and culminates in industrial production. Although the positive effects in terms of sensory characteristics and qualitative differentiation have been widely studied at laborat...

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Bibliographic Details

Published in:	Applied Sciences
Main Authors:	Antonietta Baiano, Anna Fiore, Francesco Maruccia, Carmela Gerardi, Marco Povero, Francesco Grieco, Maria Tufariello
Format:	Article
Language:	English
Published:	MDPI AG 2024-09-01
Subjects:	industrial brewing <i>Saccharomyces cerevisiae</i> <i>Schizosaccharomyces pombe</i> volatile compounds white beer
Online Access:	https://www.mdpi.com/2076-3417/14/19/8609