Yeast proteolytic activity during high and low gravity wort fermentations and its effect on head retention

Journal of the Institute of Brewing

Volumn 106, Issue 4, 2000, Pages 197-202

  Cooper, D J ^a   Stewart, G G ^a   Bryce, J H ^a  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Foam stability; High gravity brewing; Hydrophobic polypeptides; Proteinase A; Yeast

Indexed keywords

EID: 0034338094     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2000.tb00057.x     Document Type: Article

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