Background The physicochemical characteristics and flavour of coffee are related to the volatile and non-volatile compounds produced during roasting, which reach the coffee cup upon brewing. Scope and approach This ...

We examine the extent of market power in the brewing market of Perú, where the absence of preventive merger review eased consolidation into a single industrial brewer. We use a standard oligopoly model and exploit both ...

Peruvian brewing industry provides an interesting case to study the process of concentration that has been running its course in the global brewing industry and thus, it offers an attractive scope for evaluating market ...

This chapter presents a brief description of the beer industry in Latin America and specifically in Colombia. The main focus is on the performance of the craft brewing industry. It was found that the same patterns followed ...

The brewing industry is experiencing a period of change and experimentation largely driven by customer demand for product diversity. This has coincided with a greater appreciation of the role of yeast in determining the ...

Maltose and glucose fermentations by industrial brewing and wine yeasts strains were strongly affected by the structural complexity of the nitrogen source. In this study, four Saccharomyces cerevisiae strains, two brewing ...

Maltose and glucose fermentations by industrial brewing and wine yeasts strains were strongly affected by the structural complexity of the nitrogen source. In this study, four Saccharomyces cerevisiae strains, two brewing ...