Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-<i>Saccharomyces</i> Yeasts
Rosa Peces-Pérez, Cristian Vaquero, María Jesús Callejo, António Morata
Abstract
. Although this research is at an early stage, future complementary studies may shed more light on this topic.
Topics & Concepts
Food scienceFermentationSaccharomycesChemistrySaccharomyces cerevisiaeSensory analysisWineBottleOrganolepticYeastBiochemistryMaterials scienceComposite materialFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities