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AUTHOR

Giuseppe Perretti

showing 2 related works from this author

Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces

2021

Abstract Craft beers produced by small breweries are becoming increasingly popular worldwide due to their unique composition, taste, and flavour. Wheat malt is a traditional brewing raw material with great potential to improve beer properties such as mouthfeel, foam, haze, and flavour. In this study, the malting quality of eight wheat varieties (four common and four durum) was evaluated to explore the feasibility of producing 100 % wheat malt beer from old landraces. The physicochemical characteristics such as friability, Kolbach index, viscosity, and colour, of the wheat malts indicated a better degree of modification in the common wheat varieties when compared to that of the durum wheat v…

030309 nutrition & dieteticsStarchMalting qualityFlavourOld wheat landracesBiologyRaw materialPolysaccharide01 natural sciences03 medical and health scienceschemistry.chemical_compoundMouthfeelimmune system diseaseshemic and lymphatic diseasesFood scienceCommon wheatSugarchemistry.chemical_classification0303 health sciencesWheat malt chemical compositionbusiness.industryLocal craft beer010401 analytical chemistryfood and beverages0104 chemical scienceschemistryBrewingWheat malt sugar profilebusinessLocal craft beer Malting quality Old wheat landraces Wheat malt chemical composition Wheat malt sugar profileFood Science
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Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production

2021

The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in order to pursue their potential in generating groundbreaking sensory profiles. Traditional fermented beverages represent an important source of yeast strains which could express interesting features during brewing. A total of 404 yeasts were isolated from fermented honey by-products and identified as Saccharomyces cerevisiae, Wickerhamomyces anomalus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii and Hanseniaspora uvarum. Five H. uvarum strains were screened for their brewing capability. Interestingly, Hanseniaspora uvarum strains showed growth in presence of ethanol and hop and a more rapid growth…

Wickerhamomyces anomalusZygosaccharomyces bailiiNon-SaccharomycesSaccharomyces cerevisiaeHanseniaspora uvarumSaccharomyces cerevisiaeEthanol fermentationMicrobiologyHop (networking)Hanseniaspora03 medical and health sciencesTechnological screeningYeastsNon-SaccharomyceFood scienceAcetic Acid030304 developmental biologyWaste Products0303 health sciencesEthanolbiology030306 microbiologybusiness.industryBeerfood and beveragesHoneybiology.organism_classificationYeastYeastFermentationFood MicrobiologyBrewingFermentationAlcoholic fermentationbusinessFood ScienceFood Microbiology
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