Evaluation of mixed-fermentation of Saccharomyces cerevisiae with Saprochaete suaveolens to produce natural fruity beer from industrial wort
Mélissa Tan, Yanis Caro, Alain Shum-Chéong-Sing, Laurent Robert, Jean François, Thomas Petit
Topics & Concepts
AromaBrewingFermentationFood scienceStarterChemistryYeastEthanol fermentationBiochemistryFermentation and Sensory AnalysisBiochemical and biochemical processesHorticultural and Viticultural Research