Evaluation of indigenous non-Saccharomyces cider yeasts for use in brewing
Roberto Rodríguez Madrera, Rosa Pando Bedriñana, Belén Suárez Valles
Topics & Concepts
Food scienceFermentationEthyl acetateBrewingChemistryYeastMaltoseSaccharomycesFatty acidIsoamyl acetateIsoamyl alcoholSucroseSaccharomyces cerevisiaeAlcoholBiochemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities