Aroma complexity in beer
A minimum of five commercially available yeast strains for beer and wine fermentation will be investigated in fermentation trials to assess their aroma production potential. The study will focus on thiol formation from malt-derived aroma precursors as well as on the release of volatile thiols from hop-derived thiol precursors.
Key data
Projectlead
Project team
Project status
completed, 03/2025 - 07/2025
Institute/Centre
Institute of Food and Beverage Innovation (ILGI)
Funding partner
Innosuisse Innovationsscheck
Project budget
15'000 CHF
School of Life Sciences and Facility Management
Einsiedlerstrasse 35
8820 Wädenswil