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Refermentation of Beer with Probiotic Yeast Saccharomyces boulardii
document
Oct 31, 2023
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Development of a product and process innovation related to the technology of producing organic beer containing probiotic microorganisms, fixed with the use of the refermentation process, carried out with the participation of probiotic microorganisms
Biała Wrona
Microbial Conversion of Lignocellulosic Biomass to Energetic Molecules
document
Nov 01, 2016
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Innovations agronomiques
Sandrine ALFENORE et Carole MOLINA-JOUVE,
Maîtrise des fermentations alcooliques en flore mixte : vers un nouveau concept technologique en cidrerie et en oenologie
document
Jan 02, 2011
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Innovations agronomiques
Bauduin R., Salmon J.M., Lequere J.M.

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En busca de la cerveza vasca: el lúpulo local como pilar de la cerveza autóctona en Álava
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2016-012 - LUPULUS:Activation of the beer value chain
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Simple Classification of Beer Styles
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Jan 27, 2021
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BirrAroma_Production of niche plant species for the aromatization of beers
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GO UBAVIDA: Sustainable Strategies for Low-Sugar Grapes and Alcohol-Free Wine
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Feb 17, 2025
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GO UBAVIDA: Sustainable strategies from the vineyard to the winery for the production of Low Sugar Grapes and Alcohol-Free Wine
Fundación Empresa Universidad Gallega (FEUGA)+ 1
Organic Beer Project in Rhineland-Palatinate
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Mar 18, 2022
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From malting barley to organic beer - blueprint for regional and sustainable value chain management
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Extracting High-Value Bioactive Compounds from Wine By-Products
document
Dec 31, 2020
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Valorization of wine industry by-products
Centro Ricerche Produzioni Vegetali

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Refermentation of Beer with Probiotic Yeast Saccharomyces boulardii

Microbial Conversion of Lignocellulosic Biomass to Energetic Molecules

Maîtrise des fermentations alcooliques en flore mixte : vers un nouveau concept technologique en cidrerie et en oenologie

Alkoholreduzierte Weine: Marktchancen und Vermarktungsstrategien

Survival of Saccharomyces cerevisiae var. boulardii in Beers with Varying Alcohol and Bitterness Levels

En busca de la cerveza vasca: el lúpulo local como pilar de la cerveza autóctona en Álava

Simple Classification of Beer Styles

GO UBAVIDA: Sustainable Strategies for Low-Sugar Grapes and Alcohol-Free Wine

Organic Beer Project in Rhineland-Palatinate

Extracting High-Value Bioactive Compounds from Wine By-Products

Filters

Refermentation of Beer with Probiotic Yeast Saccharomyces boulardii

Microbial Conversion of Lignocellulosic Biomass to Energetic Molecules

Maîtrise des fermentations alcooliques en flore mixte : vers un nouveau concept technologique en cidrerie et en oenologie

Alkoholreduzierte Weine: Marktchancen und Vermarktungsstrategien

Survival of Saccharomyces cerevisiae var. boulardii in Beers with Varying Alcohol and Bitterness Levels

En busca de la cerveza vasca: el lúpulo local como pilar de la cerveza autóctona en Álava

Simple Classification of Beer Styles

GO UBAVIDA: Sustainable Strategies for Low-Sugar Grapes and Alcohol-Free Wine

Organic Beer Project in Rhineland-Palatinate

Extracting High-Value Bioactive Compounds from Wine By-Products

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Refermentation of Beer with Probiotic Yeast Saccharomyces boulardii

Microbial Conversion of Lignocellulosic Biomass to Energetic Molecules

Maîtrise des fermentations alcooliques en flore mixte : vers un nouveau concept technologique en cidrerie et en oenologie

Alkoholreduzierte Weine: Marktchancen und Vermarktungsstrategien

Survival of Saccharomyces cerevisiae var. boulardii in Beers with Varying Alcohol and Bitterness Levels

En busca de la cerveza vasca: el lúpulo local como pilar de la cerveza autóctona en Álava

Simple Classification of Beer Styles

GO UBAVIDA: Sustainable Strategies for Low-Sugar Grapes and Alcohol-Free Wine

Organic Beer Project in Rhineland-Palatinate

Extracting High-Value Bioactive Compounds from Wine By-Products

Filters

Resource typeClear filters (0)

TopicClear filters (0)

Contribution languageClear filters (0)

LocationClear filters (0)

Project typeClear filters (0)

Refermentation of Beer with Probiotic Yeast Saccharomyces boulardii

Microbial Conversion of Lignocellulosic Biomass to Energetic Molecules

Maîtrise des fermentations alcooliques en flore mixte : vers un nouveau concept technologique en cidrerie et en oenologie

Alkoholreduzierte Weine: Marktchancen und Vermarktungsstrategien

Survival of Saccharomyces cerevisiae var. boulardii in Beers with Varying Alcohol and Bitterness Levels

En busca de la cerveza vasca: el lúpulo local como pilar de la cerveza autóctona en Álava

Simple Classification of Beer Styles

GO UBAVIDA: Sustainable Strategies for Low-Sugar Grapes and Alcohol-Free Wine

Organic Beer Project in Rhineland-Palatinate

Extracting High-Value Bioactive Compounds from Wine By-Products