Influence of aeration during propagation of pitching yeast on fermentation and beer flavor

Journal of Microbiology and Biotechnology

Volumn 17, Issue 2, 2007, Pages 297-304

  Cheong, Chul ^a   Wackerbauer, Karl ^b   Kang, Soon Ah ^a  

^a Seoul University of Venture and Information   (South Korea)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Beer analysis; Fermentation ability; Glycogen; Propagation; Trehalose

Indexed keywords

ESTER; FATTY ACID; FLAVORING AGENT; GLYCOGEN; PHENETHYL ALCOHOL; TREHALOSE;

AERATION; ARTICLE; BEER; CELL GROWTH; CONTROLLED STUDY; FERMENTATION; FLAVOR; FOOD QUALITY; FUNGAL STRAIN; MICROPROPAGATION; NONHUMAN; SACCHAROMYCES CEREVISIAE; YEAST CELL;

BEER; FERMENTATION; SACCHAROMYCES CEREVISIAE; TASTE;

SACCHAROMYCES CEREVISIAE;

EID: 33947270813     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: None     Document Type: Article

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