Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

With the advances in the production of beer worldwide, more challenges arise each year in
the search for new approaches to the development of distinctive beverages. Attempts to …

Highlights•The application of Brettanomyces species is becoming a trend in the beer
industry.•Brettanomyces-exclusive properties are relevant for beer production.•Recent …

Background Non-conventional yeasts present a huge, yet barely exploited, resource of yeast
biodiversity for industrial applications. This presents a great opportunity to explore …

Recently there has been increased interest in using non‐Saccharomyces yeasts to ferment
beer. The worldwide growth of craft beer and microbreweries has revitalised the use of …

Beer is a complex beverage containing a myriad of flavor-and aroma-active compounds.
Brewers strive to achieve an appropriate balance of desired characters, while avoiding off …

Traditional sour beers are produced by spontaneous fermentations involving numerous
yeast and bacterial species. One of the traits that separates sour beers from ales and lagers …

Lambic beers are beers produced through spontaneous fermentation and maturation in
wooden barrels. The production process of lambic beers differs from the production …

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 …

Nowadays, in the beer sector, there is a wide range of products, which differ for the
technologies adopted, raw materials used, and microorganisms involved in the fermentation …