Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds
M.N. Larroque, Francisco Carrau, Laura Fariña, Eduardo Boido, Eduardo Dellacassa, Karina Medina
Topics & Concepts
AromaFood scienceFermentationYeastSaccharomycesBrewingSaccharomyces cerevisiaeChemistryIsoamyl alcoholIsoamyl acetateEthanol fermentationBiologyAlcoholBiochemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchWine Industry and Tourism