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A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production [PDF]
FoodsThe craft beer market is continually expanding, driven by the consumers’ demand for product diversification, which leads to innovation in the brewing industry.
Laura Canonico +3 more
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Low-Alcoholic Beer Production Using Mutant Brewing Yeast. [PDF]
Kvasný průmysl, 2005 Possibility of low-alcoholic beer production by brewing yeast mutant in genes corresponding to tricarboxylic acid cycle enzymes was investigated. Four collection strains of Saccharomyces cerevisiae and four strains of brewing yeast isolated from Slovak ...
Radoslav SELECKÝ +2 more
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Quality Improvement of Low Alcohol Craft Beer Produced by Evaporative Pertraction
Chemical Engineering Transactions, 2015 The non-alcoholic beverage industry is influenced by the trend of the consumers towards healthier diets and added convenience and greater health benefits in their beverage choices. With the world’s changing approach to alcohol, operators need to find new
L. Liguori +5 more
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Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production
Fermentation, 2022 Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems.
Selin Yabaci Karaoglan +4 more
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Macromolecular Materials and EngineeringMembrane osmotic distillation (OD) is applied in this work for the partial dealcoholization of beer (5.2 v/v% alcohol content) to diminish its ethanol content by around 50% giving rise to a low alcohol beer.
Javier Esteras‐Saz +6 more
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Fluoride Concentration and pH Levels in Non-/Low-Alcoholic Beers. [PDF]
Biol Trace Elem ResAbstract Non- or low-alcoholic beers (NLABs) have gained consumer popularity, yet limited data exist on their fluoride concentration and acidity. A convenience sample of 71 commercially available NLABs was sampled from two retail stores in Indianapolis, IN, USA. Fluoride concentration was measured using a fluoride ion-selective electrode, and
Tamayo-Cabeza G, Kelly AB, Lippert F.
europepmc +2 more sources
Non- and low-alcoholic beer – popularity and manufacturing techniques [PDF]
Acta Scientiarum Polonorum Technologia Alimentaria, 2021 Beer is one of the most popular alcoholic beverages around the world. Currently, there is a noticeable increase in the consumption of beer, especially non- and low-alcoholic beers. The sensory characteristics of these beers are very similar to their alcoholic counterparts, while a lack of alcohol or a low alcohol content reduces their psychoactive ...
Rafał, Kozłowski +3 more
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Novel Saccharomyces cerevisiae × Saccharomyces mikatae Hybrids for Non-alcoholic Beer Production
Fermentation, 2023 The popularity of non-alcoholic beers has been increasing over the past few years. Maltose-negative strains of different genera are frequently used to obtain beers of low alcohol content. S.
Peter Vaštík +5 more
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Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer [PDF]
Frontiers in Microbiology, 2022 There is a growing trend for beers with novel flavor profiles, as consumers demand a more diversified product range. Such beers can be produced by using non-Saccharomyces yeasts. The yeast species Saccharomycopsis fibuligera is known to produce exceptionally pleasant plum and berry flavors during brewer’s wort fermentation while its mycelia growth is ...
Yvonne Methner +6 more
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Selection of yeast for low-density wort fermentation
Алматы технологиялық университетінің хабаршысы, 2023 Brewing industry is one of the most progressive and dynamically developing areas of the food and beverage industry in the world. In Kazakhstan brewing is currently the most developed segment of the beverage market.
L. Hrivna, A. Kerimbayeva
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