Ana Paula Pereira Bressani

Selection of indigenous Saccharomyces cerevisiae strains isolated from different spontaneous fermentations for Catharina Sour beer production

The expansion of the craft beer market has intensified the search for microbial strains that can enhance sensory complexity and fermentation efficiency. Catharina Sour beer requires yeasts that tolerate low pH, exhibit good attenuation, produce moderate ethanol, and have a balanced aromatic profile. In this study, 11 S...