The Impact of Selected <i>Lachancea</i> Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of Beers

The Impact of Selected <i>Lachancea</i> Yeast Strains on the Production Process, Chemical Composition and Aroma Profiles of Beers

Changing trends in the brewing market show that breweries want to attract consumers with new products. New flavours and aromas in beer can be achieved by using various additives. However, non-<i>Saccharomyces</i> yeast strains make it possible to produce beer with an original sensory pro...

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Bibliographic Details
Main Authors: Marek Zdaniewicz, Paweł Satora, Paulina Kania, Adam Florkiewicz
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Molecules
Subjects:
beer
aroma
olfactometry
fermentation
yeast
Online Access:https://www.mdpi.com/1420-3049/29/23/5674
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