✦ LIBER ✦
Use of high-ethanol-resistant yeast isolates from Nigerian palm wine in lager beer brewing
✍ Scribed by R. C. Agu; T. U. Anyanwu; A. H. Onwumelu
- Publisher
- Springer
- Year
- 1993
- Tongue
- English
- Weight
- 179 KB
- Volume
- 9
- Category
- Article
- ISSN
- 1573-0972
No coin nor oath required. For personal study only.
✦ Synopsis
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 almost double that of the control yeast from a local brewery.