Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content.

@article{Canonico2016TorulasporaDI,
  title={Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content.},
  author={Laura Canonico and Alice Agarbati and Francesca Comitini and Maurizio Ciani},
  journal={Food microbiology},
  year={2016},
  volume={56},
  pages={45-51}
}
Nowadays, consumers require fermented alcoholic beverages with particular and enhanced flavour profiles while avoiding the health concerns due to high ethanol content. Here, the use of Torulaspora delbrueckii was evaluated for beer production, in both pure and in mixed cultures with a Saccharomyces cerevisiae starter strain (US-05). The yeast interactions were also evaluated. In mixed fermentations with S. cerevisiae, the main analytical characters from T. delbrueckii were comparable with those… CONTINUE READING
Recent Discussions
This paper has been referenced on Twitter 2 times over the past 90 days. VIEW TWEETS