Addition of Pine Shoots on the Different Stages of Beer Production Process – Influence on the Physicochemical and Sensory Analysis

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Open Access

|Feb 2026

Authors

Department of Fermentation Technology and Microbiology, University of Agriculture in Kraków, Kraków, Poland

Department of Fermentation Technology and Microbiology, University of Agriculture in Kraków, Kraków, Poland

Department of Fermentation Technology and Microbiology, University of Agriculture in Kraków, Kraków, Poland

Department of Fermentation Technology and Microbiology, University of Agriculture in Kraków, Kraków, Poland

Department of Fermentation Technology and Microbiology, University of Agriculture in Kraków, Kraków, Poland

DOI: https://doi.org/10.2478/aucft-2025-0019 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 235 - 248

Submitted on: Nov 11, 2025

Accepted on: Dec 22, 2025

Published on: Feb 9, 2026

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

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© 2026 Monika Cioch-Skoneczny, Krystian Klimczak, Julia Dragosz, Aneta Ciosek, Aleksander Poreda, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.