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The use of sorghum for beer brewing in Nigeria

✍ Scribed by M.O llori


Book ID
118396397
Publisher
Elsevier Science
Year
1991
Tongue
English
Weight
1022 KB
Volume
11
Category
Article
ISSN
0166-4972

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Use of high-ethanol-resistant yeast isol
✍ 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