Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-<i>Saccharomyces</i> and Commercial <i>Saccharomyces</i> Yeasts

Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-<i>Saccharomyces</i> and Commercial <i>Saccharomyces</i> Yeasts

The pursuit of unique flavors in craft beer has led to the exploration of non-<i>Saccharomyces</i> (NS) yeasts. While <i>Saccharomyces</i> species dominate beer fermentation, NS yeasts offer flavor diversification. However, their lower fermentation efficiency and ethanol sens...

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Bibliographic Details
Main Authors: María Victoria Mestre Furlani, Mercedes Fabiana Vargas Perucca, Diego Bernardo Petrignani, Silvia Cristina Vergara, María José Leiva-Alaniz, Yolanda Paola Maturano, Fabio Vazquez, Eduardo Dellacassa
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Fermentation
Subjects:
non-<i>Saccharomyces</i> yeasts
bioflavor
beer
sequential inoculation
commercial yeast
Online Access:https://www.mdpi.com/2311-5637/10/12/657
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