The effect of pitching rate on fermentation, maturation and flavour compounds of beer produced on an industrial scale-Reference-Cited by-同舟云学术

The effect of pitching rate on fermentation, maturation and flavour compounds of beer produced on an industrial scale

Published:2015-06-19 Issue:3 Volume:121 Page:349-355
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Kucharczyk Krzysztof¹,Tuszyński Tadeusz¹

Affiliation:

1. Department of Fermentation Technology and Technical Microbiology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.242/fullpdf

Reference26 articles.

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3. Effects of yeast pitch rates on fermentation performance and beer quality;Edelen;Tech. Q. Master Brew. Assoc. Am.,1996

4. The combined effect of oxygen supply strategy, inoculum size and temperature profile on very-high-gravity beer fermentations by Saccharomyces cerevisiae;Jones;J. Inst. Brew.,2007

5. Impact of pitching rate on yeast fermentation performance and beer flavour;Verbelen;Appl. Microbiol. Biotechnol.,2009

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