Les arômes fermentaires, liés à la biotransformation, les nouvelles avancées biotechnologiques

from BIÈRE ACTU AUDIO · host BIÈRE ACTU AUDIO

Lors de la fermentation de la bière, la levure produit de l'alcool et du CO2. Mais elle agit aussi sur différents précurseurs aromatiques contenus dans le malt et dans le houblon. Les levuriers travaillent à caractériser le rôle de la levure dans la biotransformation.Entretien avec Didier Théodore, New Business Development and Product Manager chez Lallemand Brewingv, aux Inter'Brew, le studio podcast du Salon du Brasseur. Interview : Olivier Malcurat, Bière Actu.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Episode metadata supplied by the publisher feed · Published Oct 17, 2024

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Les arômes fermentaires, liés à la biotransformation, les nouvelles avancées biotechnologiques

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