Very high gravity wort fermentation by immobilised yeast

Biotechnology Letters

Volumn 22, Issue 14, 2000, Pages 1173-1177

  Pátková, Jaroslava ^a   Šmogrovičová, Daniela ^a   Dömény, Zoltán ^a   Bafrncová, Petra ^a  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

Calcium alginate; Fermentation; Immobilised yeast; Trehalose; Very high gravity

Indexed keywords

ALCOHOL; CALCIUM ALGINATE; TREHALOSE;

ARTICLE; CELL VIABILITY; FERMENTATION; GEL; IMMOBILIZATION; NONHUMAN; OSMOTIC STRESS; YEAST; YEAST CELL;

PSEUDOMONAS PHAGE GH-1;

EID: 0033851167     PISSN: 01415492     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1005689313775     Document Type: Article

References (13)

1. Ethanol tolerance in yeasts
2. High-gravity brewing - Effects of nutrition on yeast composition, fermentative ability, and alcohol production
3. Effects of immobilization on growth, fermentation properties, and macromolecular composition of Saccharomyces cerevisiae attached to gelatin
4. Alcoholic fermentation by immobilized yeast at high sugar concentrations
5. Reserve carbohydrate metabolism in Saccharomyces cerevisiae - Responses to nutrient limitation
6. Trehalose - An osmoprotectant and stress indicator compound in high and very high gravity brewing
7. Effect of immobilization upon the properties and behavior of Saccharomyces cerevisiae cells
8. Reactors for continuous primary beer fermentation using immobilised yeast
9. Factors that influence the ethanol tolerance of brewers yeast strains during high gravity wort fermentations
10. Pitching rate in high gravity brewing
11. Practical and theoretical considerations in the production of high concentrations of alcohol by fermentation
12. Effect of malt wort, very-high-gravity-malt wort, and very-high-gravity adjunct wort on volatile production in Saccharomyces cerevisiae