Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production
نویسندگان
چکیده
Although beer is a widely used beverage in many cultures, there need for new drinking alternative the face of rising issues such as health concerns or weight problems. However, non-alcoholic and low-alcoholic beers (NABLAB) still have some sensory problems that not been fully remedied today, “wort-like”/”potato-like” flavours lack aroma. These defects are due to alcohol (and aldehyde-reducing effect fermentation), well production techniques. The use yeast strains cannot ferment maltose—the foremost sugar wort—is highly promising produce more palatable sustainable NABLAB product because with these can be performed standard brewery equipment. In scientific literature, it clear interest has increased recently, experiments carried out maltose-negative isolated from different environments. This study describes yeasts their aromatic potential by comprehensively examining recent academic studies.
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ژورنال
عنوان ژورنال: Fermentation
سال: 2022
ISSN: ['2311-5637']
DOI: https://doi.org/10.3390/fermentation8060273