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The role of lager beer yeast in oxidative stability of model beer

✍ Scribed by T.S. Berner; N. Arneborg

Book ID
111193420
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
250 KB
Volume
54
Category
Article
ISSN
0266-8254

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✍ R. C. Agu; T. U. Anyanwu; A. H. Onwumelu πŸ“‚ Article πŸ“… 1993 πŸ› Springer 🌐 English βš– 179 KB

High-ethanol-resistant yeasts, characterized as Saccharomyces sp., were isolated from Nigerian palm wine with added sucrose for high gravity brewing. The yeast isolates that survived the highest ethanol production were used to ferment brewery wort and produced 8.2 to 8.5% (v/v) ethanol; values almos