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June 15, 2022FermentationOpen Access

New Approaches for the Fermentation of Beer: Non-Saccharomyces Yeasts from Wine

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VPVanesa PostigoUniversidad de SalamancaASAna Sánchez-ArroyoInstituto de Ciencia y Tecnología de Alimentos y NutriciónJCJuan Mariano CabellosMadrid Institute for Advanced Studies

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Postigo et al. (2022) studied this question.

synapsesocial.com/papers/6a6f862d3ce530166bc2a57bhttps://doi.org/10.3390/fermentation8060280
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