Characteristics of beer brewed with unconventional yeasts and addition of grape must, pulp and marc
نویسندگان
چکیده
Abstract The aim of the paper was to determine potential using grape pulp, marc and must in beer production process. Samples were fermented non- Saccharomyces yeasts ( Dekkera bruxellensis 3429, Metschnikowia pulcherrima MG970690) cerevisiae Safale US-05 used as a control. Grape obtained by pressing with press. Subsequently, marc, pulp pasteurized and, together wort, volumetrically introduced into fermentation flasks for fermentation. Mass changes taking place during process analyzed. Real extract, alcohol, free amino nitrogen (FAN) content, pH, color, sugars organic acid profile determined beers. research has shown that 3429 similarly US-05. yeast D. produced more alcohol finished beers most cases assimilated FAN than M. MG970690. strain effectively L-malic acid.
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ژورنال
عنوان ژورنال: European Food Research and Technology
سال: 2022
ISSN: ['1438-2385', '1438-2377']
DOI: https://doi.org/10.1007/s00217-022-04166-w