Food research international (Ottawa, Ont.)Saccharomyces cerevisiaeBeerFermentationTorulasporaOdorants
Identification and formation mechanism of key flavor compounds in craft beer co-fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae.
Wenxin Yang, Jia Guo, Kaixin Cao, Yang He, Feiyu An, Cui Zhang, Rina Wu, Junrui Wu
Published: 202610.1016/j.foodres.2025.117858
Abstract
The aroma of traditional craft beer arises from multi-microbial fermentation, with non-Saccharomyces yeasts increasingly recognized as key contributors to flavor complexity. Torulaspora delbrueckii is known for its aroma-enhancing properties; however…
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