Flavour Stability of a Cold-Stored Unpasteurized Low-Alcohol Beer Produced by Saccharomycodes ludwigii

نویسندگان

چکیده

Abstract Low-alcohol beer (LAB) is a growing part of the brewing industry in terms market volumes and consumer interest. Universities research centres are making efforts to improve organoleptic profile flavour stability product. One main limitations such products stability. These beers must be severely filtered pasteurized, causing significant loss quality flavour. Herein, an unpasteurized unfiltered LAB was checked during 120 days cold storage (4 ± 1 °C). The results showed that remained stable for many observed parameters. alcohol content increased from 0.5 0.7% v/v. without oxygen more than filled with headspace. confirmed possibility produce craft by Saccharomycodes ludwigii chain. Graphical

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ژورنال

عنوان ژورنال: Food and Bioprocess Technology

سال: 2023

ISSN: ['1935-5149', '1935-5130']

DOI: https://doi.org/10.1007/s11947-023-03061-w