Comparisons between a commercial wort and a waxy sorghum wort fermented into lager beer, with emphasis on yeast growth and ethanol production

Journal of the American Society of Brewing Chemists

Volumn 59, Issue 1, 2001, Pages 24-27

  Barredo Moguel, L H ^a   Rojas de Gante, C ^a   Serna Saldivar, S O ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Brewing adjuncts; Fermentation; Reducing sugars; Waxy sorghum grits

Indexed keywords

ALCOHOL PRODUCTION; BEER PRODUCTION; BIOREACTOR; BREWING; CULTURE MEDIUM; FERMENTATION KINETICS; LAGER; SUSPENDED PARTICULATE MATTER; TEMPERATURE; UNITED STATES;

SACCHAROMYCES KUNASHIRENSIS;

EID: 0035110454     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

1. Somogyi-Nelson method for the determination of reducing sugar
2. Improving yeast fermentation performance
3. Effect of yeast adaptation to maltose utilization on sugar uptake during the fermentation of brewer's wort
4. Mixing in unstirred batch fermenters
5. Properties of beer. Chapter 19
6. Wort composition with special reference to the use of adjuncts
7. Applications of starches in food. Chapter 19
8. Fermentation. Chapter 13
9. Production of brewing adjuncts and sweet worts from different types of sorghum
10. Studies on yeast physiology, impact on fermentation performance and product quality
11. Brewer's yeasts. Chapter 4
12. Factors affecting starch digestibility with special emphasis on sorghum and corn
13. Structure and chemistry of sorghum and millets
14. Factors affecting the formation of fusel alcohols during fermentation