The effects of increased magnesium and calcium concentrations on yeast fermentation performance in high gravity worts

Journal of the Institute of Brewing

Volumn 103, Issue 5, 1997, Pages 287-291

  Rees, Elizabeth M R ^a   Stewart, Graham G ^a  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Calcium; Fermentation; High gravity brewing; Magnesium; Yeast

Indexed keywords

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM;

EID: 0040691191     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.1997.tb00958.x     Document Type: Article

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