Results 11 to 20 of about 91,512 (291)
Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production
Microorganisms, 2023 Non-Saccharomyces yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beer, in addition to engineered/selected Saccharomyces yeasts for low-alcohol production.
João Simões +6 more
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Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases [PDF]
Molecules, 2023 The market of non-alcoholic and low-alcohol beer has grown continuously thanks to the advocacy for healthy and responsible drinking. Non-alcoholic and low-alcohol products usually possess less higher alcohols and acetates and more aldehyde off-flavors due to the manufacturing processes. The employment of non-conventional yeasts partially mitigates this
Claire Lin Lin +2 more
openaire +4 more sources
Repurposing brewery contaminant yeast as production strains for low‐alcohol beer fermentation [PDF]
Yeast, 2021 Abstract A number of fungal isolates were recently obtained from a survey of the microbiota of multiple breweries and brewery products. Here, we sought to explore whether any of these brewery contaminants could be repurposed for beneficial use in beer fermentations, with particular focus on low‐alcohol beer. There
Eerikäinen, Ronja +4 more
openaire +4 more sources
Monitoring of gluten in Czech commercial beers
Czech Journal of Food Sciences, 2020 Between 2014 and 2019, a total of 361 commercially available Czech beer samples (103 brands) were analysed for gluten content using a competitive enzyme immunoassay. The gluten levels in different types of beers ranged from < 10 mg L-1 to 3 380.0 mg L-
Marek Pernica +4 more
doaj +1 more source
Saccharomyces cerevisiae in the production of fermented beverages [PDF]
, 2016 Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
core +8 more sources
Beverages, 2023 Due to current trends in beer consumption, as well as social aspects, such as the education of society on combining drinking and driving, intensive research and development efforts have been recently focused on producing low-alcohol beers and non ...
Mateusz Jackowski +5 more
doaj +1 more source
Foods, 2022 The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily.
Yvonne Methner +9 more
doaj +1 more source
Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics
Comprehensive Reviews in Food Science and Food Safety, 2022 Abstract Alcohol‐free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely consumed. Consumers are becoming more aware of the benefits of reducing their alcohol consumption, and this has increased the sales of nonalcoholic alternatives.
José A. Piornos +4 more
openaire +4 more sources
Frontiers in Nutrition, 2016 Purpose: The effects of moderate beer consumption after physical activity on rehydration and fluid balance are not completely clear. Therefore, in this study we investigated the effect of beer consumption, with varying alcohol content, on fluid balance ...
Annemarthe Wijnen +4 more
doaj +1 more source
Production and characterisation of non-alcoholic beer using special yeast
Kvasný průmysl, 2020 Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and ...
Peter Vaštík +5 more
doaj +1 more source