Evaluation of different yeast strains on the quality of beer produced from malted proso millet (Panicum miliaceum L.)

European Food Research and Technology

Volumn 231, Issue 2, 2010, Pages 287-295

  Zarnkow, Martin ^a   Faltermaier, Andrea ^c   Back, Werner ^d   Gastl, Martina ^c   Arendt, Elkek K ^b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b Lehrstuhl für Brau und Getränketechnologie   (Germany)

^c Lehrstuhl für Technologie der Brauerei I   (Germany)

^d UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Coeliac disease; Flavour; Proso millet; Yeast

Indexed keywords

BEER; ENZYMES; ESTERS; FERMENTATION; FLAVORS; ODORS; TEMPERATURE DISTRIBUTION;

ALCOHOLIC FERMENTATION; ALIPHATIC ALCOHOL; AROMATIC ALCOHOLS; BRETTANOMYCES BRUXELLENSIS; COELIAC DISEASE; PROSO MILLET; SELECTED STRAINS; TEMPERATURE DEPENDENCE;

YEAST;

BRETTANOMYCES; DEKKERA BRUXELLENSIS; HORDEUM; PANICUM MILIACEUM; SACCHAROMYCES;

EID: 77952426923     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1268-9     Document Type: Article

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