Saccharomyces cerevisiae biodiversity during the brewing process of an artisanal beer: A preliminary study

Journal of the Institute of Brewing

Volumn 117, Issue 3, 2011, Pages 352-358

  Cocolin, Luca ^a   Campolongo, Simona ^a   Gorra, Roberta ^a   Rolle, Luca ^a   Rantsiou, Kalliopi ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Beer; Biodiversity; Saccharomyces cerevisiae; SAU PCR

Indexed keywords

BEER; BIODIVERSITY; BOTTLES; FERMENTATION; PROCESS CONTROL; YEAST;

BREWING PROCESS; CHEMICAL PARAMETERS; COLONY FORMING UNITS; FERMENTATION PROCESS; MICRO ECOSYSTEM; MOLECULAR CHARACTERIZATION; SAU-PCR; SENSORY CHARACTERISTICS;

BREWING;

SACCHAROMYCES CEREVISIAE;

EID: 80755126730     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2011.tb00479.x     Document Type: Article

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