Lachancea thermotolerans as an alternative yeast for the production of beer

Journal of the Institute of Brewing

Volumn 122, Issue 4, 2016, Pages 599-604

  Domizio, P ^a,b   House, J F ^a   Joseph, C M L ^a   Bisson, L F ^a   Bamforth, C W ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF FLORENCE   (Italy)

Author keywords

brewing; Lachancea thermotolerans; sour beer; yeast

Indexed keywords

BREWING; COPYRIGHTS; FERMENTATION; KETONES; LACTIC ACID; STRAIN; YEAST;

BEER PRODUCTION; DIKETONES; FOAM STABILITY; LACTIC ACID BACTERIA; MALTOTRIOSE; THERMOTOLERANS;

BEER;

EID: 85004168832     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.362     Document Type: Article

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