Continuous beer fermentation - diacetyl as a villain-Reference-Cited by-同舟云学术

Continuous beer fermentation - diacetyl as a villain

Published:2015-01-20 Issue:1 Volume:121 Page:55-61
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Pires Eduardo J.¹,Teixeira José A.¹,Brányik Tomás²,Brandão Tiago³,Vicente António A.¹

Affiliation:

1. Institute for Biotechnology and Bioengineering, Centre for Biological Engineering; Universidade do Minho; Campus de Gualtar 4710-057 Braga Portugal

2. Department of Biotechnology; Institute of Chemical Technology Prague; Technická 5 166 28 Prague 6 Czech Republic

3. UNICER − Bebidas de Portugal SGPS; SA, Leça do Balio, 4466-955 S. Mamede de Infesta Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Food Science

Reference46 articles.

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3. Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles;Lei;Appl. Biochem. Biotechnol.,2012

4. Primary beer fermentation by immobilised yeast - a review on flavour formation and control strategies;Willaert;J. Chem. Technol. Biotechnol.,2006

5. On the calculation of shear rate and apparent viscosity in airlift and bubble column bioreactors;Chisti;Biotechnol. Bioeng.,1989

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