Observatorio de I+D+i UPM

Memorias de investigación
Capítulo de libro:
Craft Beers: Current Situation and Future Trends.
Año:2019
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
During the twentieth century, the consolidation of large multi-national beer companies and the homogenization of the specified beer types have led to a considerable growth in the beer industry. However, the growing demand by consumers of a single and distinctive product, with a higher quality and better sensory complexity, is allowing for a new resurgence of craft beer segment in recent years. This chapter reviews some different alternatives of innovation in the craft brewing process: from the bottle fermented beers with non-Saccharomyces yeast species, to the use of special malts or specific adjuncts, hop varieties, water quality, etc. All of them open a lot of new possibilities to modulate flavor and other sensory properties of beer, reaching also new consumers looking for a specific story in one of the oldest fermented beverages.
Internacional
Si
DOI
10.5772/intechopen.90006
Edición del Libro
1
Editorial del Libro
Intech Open Access Publisher
ISBN
978-1-83968-554-5
Serie
Título del Libro
New Advances on Fermentation Processes
Desde página
1
Hasta página
18
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Maria Jesus Callejo Gonzalez (UPM)
  • Autor: Wendu Tesfaye Yimer (UPM)
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Mejora Genética de plantas
  • Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
S2i 2021 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
Cofinanciación del MINECO en el marco del Programa INNCIDE 2011 (OTR-2011-0236)
Cofinanciación del MINECO en el marco del Programa INNPACTO (IPT-020000-2010-22)