Conference: Postharvest Management of Mediterranean Crops
Exploring the use of non-conventional yeasts in the production of fruit beers
Advances in AI and Precision Technologies for Postharvest Management
The Conference on Postharvest Management of Mediterranean Crops (Palermo, September 17–19) focused on the latest AI and precision technologies applied to postharvest management of horticultural products and ornamentals. It addressed both pre- and postharvest strategies. In addition, it covered biochemical and physiological processes as well as quality preservation. The conference emphasized safety and sustainability. Moreover, it highlighted minimal processing, innovative packaging, and the influence of biotic and abiotic factors on shelf life and product quality.
Crafting Fruit Beers with Sicilian Fruits and Non-Conventional Yeasts
At this conference, a study was presented as an oral presentation titled “Fruit beers: innovative protocols to produce craft beer by using Sicilian fruits and unconventional yeasts.” The study explored the use of non-conventional yeasts to produce fruit beers with enhanced aromatic complexity and reduced ethanol content. Yeast strains were isolated from natural sources such as manna (Fraxinus angustifolia) and honey. In addition, experimental fermentations with fruits like loquat and melon assessed the influence of indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae. The study focused on their effects on volatile organic compound production and sensory profiles.
