Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing – A Review

Marketing messages accompanying online selling of low/er and regular strength wine and beer products in the UK: a content analysis

(2018) Milica Vasiljevic et al.   BMC PUBLIC HEALTH

Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain

(2018) Giovanni De Francesco et al.   FOOD MICROBIOLOGY

Beverage dealcoholization processes: Past, present, and future

(2018) Dave Mangindaan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Corrigendum: “What’s in a name? The effect of congruent and incongruent product names on liking and emotions when consuming beer or non-alcoholic beer in a bar” [Food Qual. Preference 55 (2017) 58–66]

(2017) Ana Patricia Silva et al.   FOOD QUALITY AND PREFERENCE

Holistic and consumer-centric assessment of beer: A multi-measurement approach

(2017) Sara R. Jaeger et al.   FOOD RESEARCH INTERNATIONAL

Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains

(2017) Laura Canonico et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of the Potential Production of Ethanol by Candida Zemplinina Yeast with Regard to Beer Fermentation

(2017) Waldir D. Estela-Escalante et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

A novel approach for the production of a non-alcohol beer (≤0.5% abv) by a combination of limited fermentation and vacuum distillation

(2017) Zhumao Jiang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Flavour-active volatile compounds in beer: production, regulation and control

(2017) Ademola O. Olaniran et al.   JOURNAL OF THE INSTITUTE OF BREWING

Performance of non-conventional yeasts in co-culture with brewers’ yeast for steering ethanol and aroma production

(2017) Irma M. H. van Rijswijck et al.   Microbial Biotechnology

Contribution of non-conventional yeasts in alcoholic beverages

(2017) Anne Gschaedler   Current Opinion in Food Science

Exploring the flavor life cycle of beers with varying alcohol content

(2017) Benjamin Missbach et al.   Food Science & Nutrition

The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

(2016) Cristian Varela   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

(2016) Laura Canonico et al.   FOOD MICROBIOLOGY

Functional or emotional? How Dutch and Portuguese conceptualise beer, wine and non-alcoholic beer consumption

(2016) Ana Patricia Silva et al.   FOOD QUALITY AND PREFERENCE

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

(2016) Shao-Quan Liu et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Investigation of mashing regimes for low-alcohol beer production

(2016) Kiril Ivanov et al.   JOURNAL OF THE INSTITUTE OF BREWING

Evaluationof the fermentative potential ofCandida zemplininayeasts for craft beer fermentation

(2016) W. D. Estela-Escalante et al.   JOURNAL OF THE INSTITUTE OF BREWING

Review: Pure non-Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications

(2016) Maximilian Michel et al.   JOURNAL OF THE INSTITUTE OF BREWING

Screening for new brewing yeasts in the non-Saccharomycessector withTorulaspora delbrueckiias model

(2016) Maximilian Michel et al.   YEAST

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

(2016) Beatriz Padilla et al.   Frontiers in Microbiology

Screening of new strains ofSaccharomycodes ludwigiiandZygosaccharomyces rouxiito produce low-alcohol beer

(2015) Giovanni De Francesco et al.   JOURNAL OF THE INSTITUTE OF BREWING

Determining the safety of microbial cultures for consumption by humans and animals

(2015) Michael W. Pariza et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

Alcoholic Beverage Strength Discrimination by Taste May Have an Upper Threshold

(2014) Dirk W. Lachenmeier et al.   ALCOHOLISM-CLINICAL AND EXPERIMENTAL RESEARCH

Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies

(2014) Carlos A. Blanco et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Drink to get drunk or stay healthy? Exploring consumers’ perceptions, motives and preferences for light beer

(2013) Polymeros Chrysochou   FOOD QUALITY AND PREFERENCE

The Effect of Reduced Alcohol on the Sensory Profiles and Consumer Preferences of White Wine

(2013) Ellena S. King et al.   JOURNAL OF SENSORY STUDIES

Wort FAN – Its Characteristics and Importance during Fermentation

(2013) Graham G. Stewart et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants

(2013) Jan Strejc et al.   JOURNAL OF THE INSTITUTE OF BREWING

"A comparison between sugar consumption and ethanol production in wort by immobilized Saccharomyces Cerevisiae, Saccharomyces Ludwigii and Saccharomyces Rouxii on Brewer's Spent Grain"

(2012) Aniseh Mohammadi et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

A Preference Study for No Alcohol Beer in Italy Using Quantitative Concept Analysis

(2012) S. Porretta et al.   JOURNAL OF THE INSTITUTE OF BREWING

Beer with Reduced Ethanol Content Produced Using Saccharomyces cerevisiae Yeasts Deficient in Various Tricarboxylic Acid Cycle Enzymes

(2012) Radoslav Selecký et al.   JOURNAL OF THE INSTITUTE OF BREWING

Food fermentations: Microorganisms with technological beneficial use

(2011) François Bourdichon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A review of methods of low alcohol and alcohol-free beer production

(2011) Tomáš Brányik et al.   JOURNAL OF FOOD ENGINEERING

Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects

(2010) S. Sohrabvandi et al.   FOOD REVIEWS INTERNATIONAL

Application of Advanced Instrumental Techniques for Analysis of Physical and Physicochemical Properties of Beer: A Review

(2010) S. Sohrabvandi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Cold-adapted yeasts from Antarctica and the Italian Alps—description of three novel species: Mrakia robertii sp. nov., Mrakia blollopis sp. nov. and Mrakiella niccombsii sp. nov.

(2009) Skye Robin Thomas-Hall et al.   EXTREMOPHILES

Enhanced production of isoamyl acetate from beet molasses with addition of fusel oil by Williopsis saturnus var. saturnus

(2008) Murat Yilmaztekin et al.   FOOD CHEMISTRY