Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43924694" target="_blank" >RIV/60461373:22330/22:43924694 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/2311-5637/8/6/273" target="_blank" >https://www.mdpi.com/2311-5637/8/6/273</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/fermentation8060273" target="_blank" >10.3390/fermentation8060273</a>
Alternative languages
Result language
angličtina
Original language name
Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production
Original language description
Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in 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 have not been fully remedied today, such as "wort-like"/"potato-like" flavours or a lack of aroma. These defects are due to the lack of alcohol (and the lack of the aldehyde-reducing effect of alcohol fermentation), as well as production techniques. The use of new yeast strains that cannot ferment maltose-the foremost sugar in the wort-is highly promising to produce a more palatable and sustainable NABLAB product because production with these yeast strains can be performed with standard brewery equipment. In the scientific literature, it is clear that interest in the production of NABLAB has increased recently, and experiments have been carried out with maltose-negative yeast strains isolated from many different environments. This study describes maltose-negative yeasts and their aromatic potential for the production of NABLAB by comprehensively examining recent academic studies.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Fermentation
ISSN
2311-5637
e-ISSN
2311-5637
Volume of the periodical
8
Issue of the periodical within the volume
6
Country of publishing house
CH - SWITZERLAND
Number of pages
32
Pages from-to
nestrankovano
UT code for WoS article
000817659300001
EID of the result in the Scopus database
2-s2.0-85132276074