RT journal article
T1 Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer
A1 Astola González, Antonio
A1 Durán Guerrero, Enrique
A1 Díaz Sánchez, Ana Belén
A1 Lasanta Melero, Cristina
A1 Castro Mejías, Remedios
A2 BiomedicinaBiotecnología y Salud Pública
A2 Ingeniería Química y Tecnología de Alimentos
A2 Química Analítica
K1 Brewing
K1 Fermentation
K1 Beer
K1 Hybridization
K1 Molecular genetics
K1 Yeast strain
AB The brewing industry has experienced a significant boom in recent years through the emergence of, on the one hand, craft breweries that produce beers with unique organoleptic characteristics, and, on the other hand, the brewing of a significant number of beers using hybridized or genetically modified microorganisms with the aim of improving both the brewing processes and the final products. This review covers the influence from yeast strains on the organoleptic properties of the final beers and also the main hybridization and genetic modification methods applied to such yeast strains with the aim of improving the sensory characteristics of the product obtained and/or the brewing process. Different approaches to the phenotypic modification of the yeasts used in beer brewing have arisen in recent years. These are dealt with in this work, with special emphasis on the methodology followed as well as on the effects of the same on the brewing process and/or on the final product
PB Springer
SN 1438-2377
YR 2023
FD 2023-04-01
LK http://hdl.handle.net/10498/28923
UL http://hdl.handle.net/10498/28923
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 10-nov-2026