Primary souring: A novel bacteria-free method for sour beer production

Title
Primary souring: A novel bacteria-free method for sour beer production
Authors
Keywords
Yeast, Lactic acid, Sour beer, Heterolactic fermentation
Journal
FOOD MICROBIOLOGY
Volume 70, Issue -, Pages 76-84
Publisher
Elsevier BV
Online
2017-09-14
DOI
10.1016/j.fm.2017.09.007

Ask authors/readers for more resources

Reprint

Contact the author

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started