Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile
Ilaria Benucci, Teresa Cecchi, Claudio Lombardelli, Diamante Maresca, Gianluigi Mauriello, Marco Esti
Topics & Concepts
BrewingYeastFood scienceFermentationFlavorChemistryOdorEthanol fermentationCalcium alginateOrganic chemistryBiochemistryCalciumFermentation and Sensory AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques