Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production
Michele Matraxia, Antonio Alfonzo, Rosario Prestianni, Nicola Francesca, Raimondo Gaglio, Aldo Todaro, Vincenzo Alfeo, Giuseppe Perretti, Pietro Columba, Luca Settanni, Giancarlo Moschetti
Topics & Concepts
FermentationBrewingFood scienceYeastBiologyAcetic acidSaccharomyces cerevisiaeAcetic acid bacteriaBiochemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchTea Polyphenols and Effects