Selection and characterisation of yeast strains for the production of non-alcoholic beer

Wednesday 13 November

15:30 – 16:20


Selection and characterisation of yeast strains for the production of non-alcoholic beer
Presentation of the results of a characterisation study of maltose non-saccharomyces and maltotriose-negative yeasts isolated from cold environments for the production of non-alcoholic beer.

Speaker: 
Ezio Moretti, Research Centre for Brewing Excellence (CERB) - Department of Agricultural, Food and Environmental Sciences (DSA3), University of Perugia