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 …

The brewing industry is experiencing a period of change and experimentation largely driven
by customer demand for product diversity. This has coincided with a greater appreciation of …

The Yeasts: A Taxonomic Study is a three-volume book that covers the taxonomic aspect of
yeasts. The main goal of this book is to provide important information about the identification …

High alcohol concentrations reduce the complexity of wine sensory properties. In addition,
health and economic drivers have the wine industry actively seeking technologies that …

The quality of beer relies on the activity of fermenting yeasts, not only for their good
fermentation yield-efficiency, but also for their influence on beer aroma, since most of the …

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 …

The increasing ethanol content is a major challenge imposed by climate change on the
production of quality wines. We propose a strategy for lowering ethanol production during …

This study describes a screening system for future brewing yeasts focusing on non‐
Saccharomyces yeasts. The aim was to find new yeast strains that can ferment beer wort into …

Torulaspora delbrueckii has attracted interest in recent years, especially due to its
biotechnological potential, arising from its flavor-and aroma-enhancing properties when …

Yeasts have been involved in bread making since ancient times and have thus played an
important role in the history and nutrition of humans. Bakery‐associated yeasts have only …