Stuck or sluggish fermentations in home-made beers: Beyond the surface
Maria Aponte, Francesco Esposito, Giuseppina Sequino, Giuseppe Blaiotta, Francesca De Filippis
Topics & Concepts
BiologyFood scienceStarterAcetic acid bacteriaFermentationPopulationAcetic acid16S ribosomal RNAYeastBacteriaMicrobiologyBiochemistryGeneticsSociologyDemographyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchProbiotics and Fermented Foods