Non-conventional yeast: key to beer innovation?

Press/Media: Research

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.

Period31 Dec 2017

Media contributions

1

Media contributions

  • TitleNon-conventional yeast: key to beer innovation?
    Degree of recognitionNational
    Media name/outletWageningen University & Research
    Media typeWeb
    CountryNetherlands
    Date31/12/17
    DescriptionLow-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.
    URLhttps://www.wur.nl/nl/project/Onconventionele-gisten-de-sleutel-tot-bierinnovatie.htm
    PersonsEddy Smid
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