The nonalcoholic and low alcohol beer (NABLAB) market has enjoyed significant growth in
the past years and is forecasted to keep growing. However, NABLAB has organoleptic …

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 …

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 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 …

Highlights•Non-Saccharomyces play an important role in spontaneous alcoholic
fermentations.•Non-Saccharomyces enhance the composition and aroma profile of alcoholic …

Non‐Saccharomyces yeasts were evaluated for their fermentation properties and the
production of pleasant fruity aromas in three industrial media (beer, wine and cider). A total …

Non-alcoholic beer (NAB) is enjoying growing demand and popularity due to consumer
lifestyle trends and improved production methods. In recent years in particular, research into …

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 …

The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a
growing appreciation of the role of yeasts in determining beer character as well as a better …

The conversion of fermentable sugars into alcohol during fermentation is the key process in
the production of all alcoholic beverages. However, microbial activity during fermentation is …