Wort optimisation for non-alcoholic beer production with maltose-negative yeasts: Incorporation of malted, flaked, and unmalted adjuncts

Food Chemistry 2026 Open access

Read full text
Authors: Elia Myncke, Sylvie Vandoorne, Joren Huys, Pol Smout, David Laureys, Pieter Vermeir, Johanna Schlich, Filip Van Opstaele, Dana Vanderputten, Jessika De Clippeleer
DOI: 10.1016/j.foodchem.2026.148037
Cited by: 5
References: 46

Fields of Study & Subjects

Fermentation and Sensory Analysis Probiotics and Fermented Foods Biofuel production and bioconversion

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
506
Pages
148037–148037
Publication date
18 January 2026
Language
EN