High-Gravity Brewing: Effects of Nutrition on Yeast Composition, Fermentative Ability, and Alcohol Production
A number of economic and product quality advantages exist in brewing when high-gravity worts of 16 to 18% dissolved solids are fermented. Above this level, production problems such as slow or stuck fermentations and poor yeast viability occur. Ethanol toxicity has been cited as the main cause, as br...
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| Udgivet i: | Appl Environ Microbiol |
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| Principais autores: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
American Society for Microbiology (ASM)
1984
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC241579/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16346630/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.48.3.639-646.1984 |
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