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The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

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A comparative study of oat (Avena sativa) cultivars as brewing adjuncts

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Diversity of Candida zemplinina isolates inferred from RAPD, micro/minisatellite and physiological analysis

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Craft beer: penetrating a niche market

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125th Anniversary Review: Yeast Flocculation and Sedimentation in Brewing

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Diversity of Candida zemplinina strains from grapes and Italian wines

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Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae

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Flocculation in Saccharomyces cerevisiae: a review

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Physiological characterization of brewer’s yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts

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Banana as Adjunct in Beer Production: Applicability and Performance of Fermentative Parameters

(2008) Giovani B. M. Carvalho et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

The yeastSaccharomyces cerevisiae– the main character in beer brewing

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Taxonomic reclassification ofCandida stellatastrains reveals frequent occurrence ofCandida zemplininain wine fermentation

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Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking

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