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Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process.

• Authors : Cappelin, Eliziane¹; Meneguzzi, Daiane²; Henriqueb Hendges, Diogo²

Subjects: *NON-alcoholic beer; *OLIVE leaves; *BREWING

• Source: Electronic Journal of Biotechnology. Mar2024, Vol. 68, p81-89. 9p.

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BEER PRODUCTION BY FERMENTATION PROCESS: A REVIEW.

• Authors : Archana, Goyal¹; Gaurav, Shukla¹; Shruti, Mishra¹

Subjects: *BEER; *MANUFACTURING processes; *LAGER beer

• Source: Journal of Microbiology, Biotechnology & Food Sciences. Feb/Mar2024, Vol. 13 Issue 4, p1-6. 6p.

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Modelling of beer sensory staleness based, on flavour instability parameters.

• Authors : Ditrych, Maciej^1,2,3 ; Filipowska, Weronika¹; Soszka, Agata¹

Subjects: *BEER; *BREWING industry; *MULTIVARIATE analysis

• Source: Journal of the Institute of Brewing. 2024, Vol. 130 Issue 1, p47-66. 20p.

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The first description of brewing beer with marine yeasts.

• Authors : Ordulj, Marin¹; Puškarić, Petar²; Baranović, Mateja³

• Source: Acta Adriatica. 2024, Vol. 65 Issue 1, p13-20. 8p.

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Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer.

• Authors : Astola, Antonio¹ (AUTHOR); Durán-Guerrero, Enrique² (AUTHOR); Díaz, Ana Belén³ (AUTHOR)

Subjects: *BEER brewing; *BEER; *MICROBREWERIES

• Source: European Food Research & Technology. Jul2023, Vol. 249 Issue 7, p1677-1687. 11p.

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Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain.

• Authors : de Ruijter, Jorg C.¹ (AUTHOR) ; Aisala, Heikki¹ (AUTHOR); Jokinen, Iina¹ (AUTHOR)

Subjects: *BEER; *GRAPES; *CRAFT beer

• Source: European Food Research & Technology. Aug2023, Vol. 249 Issue 8, p1991-2000. 10p.

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Isolation of Yeast Strains with Higher Proline Uptake and Their Applications to Beer Fermentation.

• Authors : Tanahashi, Ryoya^1,2 (AUTHOR) ; Nishimura, Akira^1,3 (AUTHOR) ; Nguyen, Minh² (AUTHOR)

• Source: Journal of Fungi. Dec2023, Vol. 9 Issue 12, p1137. 10p.

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The Impact of Yeast Encapsulation in Wort Fermentation and Beer Flavor Profile.

• Authors : Bolanos-Barbosa, Angie D.¹ (AUTHOR); Rodríguez, Cristian F.² (AUTHOR); Acuña, Olga L.¹ (AUTHOR)

Subjects: *BEER flavor & odor; *FLAVOR; *BREWING

• Source: Polymers (20734360). Apr2023, Vol. 15 Issue 7, p1742. 29p.

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Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer.

• Authors : Nyhan, Laura¹ (AUTHOR); Sahin, Aylin W.¹ (AUTHOR); Arendt, Elke K.^1,2 (AUTHOR)

Subjects: *NON-alcoholic beer; *ORGANIC acids; *BREWING

• Source: European Food Research & Technology. Jan2023, Vol. 249 Issue 1, p167-181. 15p.

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Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality.

• Authors : Adamenko, Kinga¹ (AUTHOR) ; Kawa-Rygielska, Joanna¹ (AUTHOR)

Subjects: *NON-alcoholic beer; *ACETALDEHYDE; *ETHANOL

• Source: Molecules. Nov2022, Vol. 27 Issue 22, p7910. 15p.

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