Altered Patterns of Maltose and Glucose Fermentation by Brewing and Wine Yeasts Influenced by the Complexity of Nitrogen Source
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2006.tb00235.x/fullpdf
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3. Discrepancy in glucose and fructose utilization during fermentation by Saccharomyces cerevisiae wine yeast strains;Berthels;FEMS Yeast Research,2004
4. Stuck and sluggish fermentations;Bisson;American Journal of Enology and Viticulture,1999
5. Peptide removal from all-malt and adjunct worts by Saccharomyces cerevisiae NCYC 240;Calderbank;Journal of the Institute of Brewing,1985
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