A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains
R Pietrafesa, G Siesto, M Tufariello, L Palombi… - Frontiers in …, 2023 - frontiersin.org
This study investigated the influence of three Saccharomyces cerevisiae strains, selected
from different matrices-CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must)-on …
from different matrices-CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must)-on …
[HTML][HTML] A chemometric approach to the evaluation of sparkling ciders produced by Champenoise and Charmat methods
The production of sparkling cider could intercept the needs of non-habitual consumers of
this alcoholic-beverage. This investigation was aimed to develop procedures for the …
this alcoholic-beverage. This investigation was aimed to develop procedures for the …
[HTML][HTML] An integrative multi-omics approach aimed to gain insight on the effect of composition, style, yeast, and wheat species on wheat craft beer flavour
R De Flaviis, V Santarelli, S Grilli, G Sacchetti - Food Chemistry, 2024 - Elsevier
This study was aimed to unravel the effect of raw materials (barley and wheat), wheat
concentration (0, 25, 40, and 100%), wheat species (common and durum), beer style …
concentration (0, 25, 40, and 100%), wheat species (common and durum), beer style …
[HTML][HTML] In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis
This research explored the impact of binary cereal blends [barley with durum wheat (DW)
and soft wheat (CW)], four autochthonous yeast strains (9502, 9518, 14061 and 17290) and …
and soft wheat (CW)], four autochthonous yeast strains (9502, 9518, 14061 and 17290) and …
[HTML][HTML] Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers
Emmer is among the most ancient domesticated grains. In craft brewing, emmer is used in
an adjunct, due to its tannic astringency and typical nutty aroma. The aim of this study was to …
an adjunct, due to its tannic astringency and typical nutty aroma. The aim of this study was to …
[PDF][PDF] Brewing with buckwheat and sorghum: Impact on beer quality
ME Ciocan, RV Salamon, Á Ambrus… - Scientific Study & …, 2023 - pubs.ub.ro
In the process of obtaining gluten-free beer, various nonconventional raw materials were
used. Some of these have shown real potential in obtaining quality finished products …
used. Some of these have shown real potential in obtaining quality finished products …
[HTML][HTML] Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approaches
R De Flaviis, V Santarelli, M Giuliani, L Neri… - Food Research …, 2024 - Elsevier
A deeper knowledge of the effect of wheat origin on the volatile organic compounds (VOCs)
profile of craft wheat beer is crucial for its quality improvement and local product valorisation …
profile of craft wheat beer is crucial for its quality improvement and local product valorisation …
[HTML][HTML] The Potential of Co-Fermentation with Pichia kluyveri and Saccharomyces cerevisiae for the Production of Low-Alcohol Craft Beer
PH Huang, YC Lin, YW Lin, YW Zhang, DW Huang - Foods, 2024 - mdpi.com
The potential health impacts of moderate alcohol consumption have long been debated. The
COVID-19 pandemic has heightened public awareness of health concerns, creating a clear …
COVID-19 pandemic has heightened public awareness of health concerns, creating a clear …
Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content
Grape variety, quality, geographic origins and phytopathology can influence the amount of
polyphenols that accumulate in grape tissues. Polyphenols in wine not only shape their …
polyphenols that accumulate in grape tissues. Polyphenols in wine not only shape their …
Trub, a Brewing Byproduct, Is an Innovative and Valuable Source of Nutrients and Natural Antioxidants Viable for Fish Dietary Supplementation
BCG Gandolpho, AR Almeida… - Journal of the …, 2024 - Taylor & Francis
The present study investigated the nutritional composition, phenolic profile, and antioxidant
activity of trub, a byproduct of the brewing industry, for its use in the formulation of aquatic …
activity of trub, a byproduct of the brewing industry, for its use in the formulation of aquatic …