Evaluation of Non-Saccharomyces Yeast for Low-Alcohol Beer Production
Krystian Klimczak,
Monika Cioch-Skoneczny,
Aleksander Poreda
Abstract:Among many methods to produce low/no-alcohol beers, using special yeasts has gained a substantial interest in the brewing industry. This approach relies on the fact that many non-Saccharomyces yeasts do not utilize maltose, which is the main sugar found in brewer’s wort. Additionally, these yeasts may allow the production of a beer with unique sensory characteristics. The aim of the study was to evaluate the potential of 18 non-Saccharomyces yeast strains in the production of low-alcohol beer. As a control str… Show more
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