Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains

European Food Research and Technology

Volumn 228, Issue 2, 2008, Pages 257-264

  Dragone, Giuliano ^a,b   Mussatto, Solange I ^a   Almeida E Silva, João B ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF MINHO   (Portugal)

Author keywords

Beer; Continuous fermentation; High gravity brewing; Immobilized yeasts; Spent grains; Temperature

Indexed keywords

AMINES; BEVERAGES; BIOCHEMICAL ENGINEERING; BUBBLE COLUMNS; ENZYMES; ESTERS; ETHANOL; EXTRACTIVE METALLURGY; GRAIN (AGRICULTURAL PRODUCT); GRAVITATION; GRAVITATIONAL EFFECTS; ORGANIC COMPOUNDS; YEAST;

BEER; CONTINUOUS FERMENTATION; HIGH GRAVITY BREWING; IMMOBILIZED YEASTS; SPENT GRAINS;

FERMENTATION;

EID: 56349167501     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0930-y     Document Type: Article

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