High-Gravity Brewing: Production of High Levels of Ethanol without Excessive Concentrations of Esters and Fusel Alcohols
Author:
Affiliation:
1. Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, Saskatchewan, Canada S7N 0W0
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-43-0179
Reference39 articles.
1. THE CONTROL OF VOLATILE ESTER SYNTHESIS DURING THE FERMENTATION OF WORT OF HIGH SPECIFIC GRAVITY
2. OXYGEN AS A REGULATOR OF ESTER ACCUMULATION DURING THE FERMENTATION OF WORT OF HIGH SPECIFIC GRAVITY
3. QUANTITATIVE ASPECTS OF THE CONTROL BY OXYGENATION OF ACETATE ESTER CONCENTRATION IN BEER OBTAINED FROM HIGH-GRAVITY WORT
4. Anderson, R. G., Kirsop, B. H., Rennie, H., and Wilson, R. J. H.Eur. Brew. Conv., Proc. Congr. 15th, Nice, 1975, p. 242.
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