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The new cold-tolerant hybrid strains developed by VTT Technical Research Centre of Finland enable fermentation at lower and higher temperatures than before. Production at lower temperature reduces the risk of contamination and possibly allows reduction of the use of sulphates. Modulating temperatures can be used to fine-tune product aroma.NEXT ARTICLE
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...