INGREDIENTI ALIMENTARI Vol. 16 - SEPTEMBER/OCTOBER 2017
CONTENTS
5 - Unplugged
6 - The influence of yeasts on beer bottle refermentation
L. Canonico - M. Ciani - G. De Francesco - E. Ciani - G. Perretti
The bottle conditioning is a biological stabilization method used to prolong the stability and shelf-life of beer. It occurs at the end of primary fermentation, adding fermentable sugar, and in some cases a yeast diverse than the yeast used in the primary fermentation. In this work, the evaluation of the use of a selected strain of Saccharomyce scerevisiae and three non-Saccharomyces yeasts in order to investigate the influence on the quality of the beers. In the case under review, these yeasts have been able to coexist with the starter strain used in the primary fermentation. However, no statistically significant difference was found among the samples.
DEPARTMENTS
16 - Edited law
20 - Culinology
24 - Food design
28 - Marketing & trends
32 - Exhibition report (IFT)
42 - Products & services
52 - Applied research
56 - The company
58 - Marketing
64 - Laws
74 - News
78 - Books
80 - Advertisers’ list - Companies’ address
