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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 80, 2022 - Issue 4
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Research Articles

Investigation of Non-Saccharomyces Yeast Strains for Their Suitability for the Production of Non-Alcoholic Beers with Novel Flavor Profiles

Yvonne Methnera Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, GermanyORCID Iconhttps://orcid.org/0000-0002-7489-9333View further author information
ORCID Icon,
Mathias Hutzlera Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, GermanyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-5642-4919View further author information
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Martin Zarnkowa Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, GermanyView further author information
,
Alexandra Prowaldb Institute of Electrochemistry and Brewery, Clausthal University of Technology, Clausthal-Zellerfeld, GermanyView further author information
,
Frank Endresb Institute of Electrochemistry and Brewery, Clausthal University of Technology, Clausthal-Zellerfeld, GermanyView further author information
&
Fritz Jacoba Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, GermanyView further author information
Pages 341-355 | Received 01 Oct 2021, Accepted 28 Nov 2021, Published online: 12 Jan 2022

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