HIGHLIGHTS
- who: Amparo Gamero and colleagues from the Burjassot, Valencia, Spain Wageningen and Biobased Research (WFBR), Wageningen University and Research, Bornse Weilanden , have published the article: Aromatic Potential of Diverse Non-Conventional, in the Journal: Fermentation 2020, 6, 50 of /2020/
- what: In this study the potential of diverse non-conventional yeasts to improve aroma in winemaking and brewing was investigated testing several pure and mixed culture combinations. In this study, the impact of two factors on the aroma of the resulting beer were investigated, non-Saccharomyces strain and the pitching ratio. Comparison Microscale vs.Labscale . . .
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