Serial Re-Pitching of Yeast Impacts Final Flavor Profiles of Commercial Beer The aroma-active compounds produced by Saccharomyces cerevisiae during the fermentation of wort are key to the unique aroma and flavour profiles of beer. In commercial fermentations, there is batch-to...

I'm excited to share the first publication from my PhD research as my first post on BlueSky!

www.mdpi.com/2311-5637/10...

#yeastscience #beerscience #beernerd #beeryeast #brewingyeast #fermentation #agbiousask