Media contributions
1Media contributions
Title Non-conventional yeast: key to beer innovation? Degree of recognition National Media name/outlet Wageningen University & Research Media type Web Country Netherlands Date 31/12/17 Description Low-alcohol beverages and alcohol-free beers are more trending than ever before. Conventionally, brewers’ yeast is used as pure culture to convert the wort sugars into alcohol, carbon dioxide and flavors. In her PhD research project, Irma van Rijswijck investigated the potential of non-conventional yeast species using various inoculation strategies. URL https://www.wur.nl/nl/project/Onconventionele-gisten-de-sleutel-tot-bierinnovatie.htm Persons Eddy Smid