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Project
Exploring the production of low-alcohol beer and alternative fermented beverages
Growing consumer interest in health and responsible drinking motivates breweries to expand their product portfolio with low-alcohol beers or alternative fermented drinks. Most of these products are still in the early stages of commercial development and require further extensive characterization for a pleasant and consistent flavor profile, with variation in process parameters from a combined microbiological and biochemical approach.
Date:1 Oct 2019 → Today
Keywords:non-Saccharomyces, brewing, non-conventional yeast, fermented beverage, low-alcoholic beer, fermentation
Disciplines:Other product development not elsewhere classified, Food sciences and (bio)technology not elsewhere classified, Industrial biotechnology not elsewhere classified