Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze

Author:

Sigler K.,Matoulková D.,Dienstbier M.,Gabriel P.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference29 articles.

1. Arnold WN, Lacy JS (1977) Permeability of the cell envelope and osmotic behavior in Saccharomyces cerevisiae. J Bacteriol 131(2):564–571

2. Beney L, Marechal PA, Gervais P (2001) Coupling effects of osmotic pressure and temperature on the viability of Saccharomyces cerevisiae. Appl Microbiol Biotechnol 56:513–516

3. Cahill G, Murray DM, Walsh PK, Donnelly D (2000) Effect of the concentration of propagation wort on yeast cell volume and fermentation performance. J Am Soc Brew Chem 58(1):14–20

4. Casey GP, Ingledew WM (1983) High-gravity brewing: influence of pitching rate and wort gravity on early yeast viability. J Am Soc Brew Chem 41(4):148–152

5. Casey GP, Magnus CA, Ingledew WM (1984) High-gravity brewing: effects of nutrition on yeast composition, fermentative ability, and alcohol production. Appl Environ Microbiol 48(3):639–646

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