Feasibility of Cheonghju brewing with wild type yeast strains from Nuruks

Korean Journal of Microbiology and Biotechnology

Volumn 34, Issue 3, 2006, Pages 244-249

  Kim, Hye Ryun ^a   Baek, Seung Hee ^b   Seo, Min Jae ^c   Ahn, Byung Hak ^a  

^a Korea Food Research Institute   (South Korea)

^b Hanyang University   (South Korea)

^c Doosan Corporation   (South Korea)

Author keywords

Alcoholic beverages; Ethanol resistance; Flocculence; Wild type yeast strains

Indexed keywords

ACETIC ACID; ALCOHOL; CARBOXYLIC ACID; GLUCOSE; VOLATILE AGENT;

ACIDITY; ALCOHOL PRODUCTION; ALCOHOLIC BEVERAGE; ARTICLE; BREWING; CONTROLLED STUDY; CULTURE MEDIUM; FEASIBILITY STUDY; FERMENTATION; FLOCCULATION; FOOD MICROBIOTECHNOLOGY; FUNGAL STRAIN; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PHICHIA SYDOWIORUM; SACCHAROMYCES CEREVISIAE; STRAIN DIFFERENCE; WILD TYPE; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES CIDRI;

SACCHAROMYCES CEREVISIAE; ZYGOSACCHAROMYCES CIDRI;

EID: 33750072654     PISSN: 1598642X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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