High-Gravity Brewing and Distilling—Past Experiences and Future Prospects
Author:
Affiliation:
1. International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, Scotland
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2009-1214-01
Reference41 articles.
1. THE FOAMING PROPERTIES OF BEER
2. Yeast Sugar Transporters
3. The Loss of Hydrophobic Polypeptides during Fermentation and Conditioning of High Gravity and Low Gravity Brewed Beer
4. The Effect of Proteinase A on Foam-Active Polypeptides During High and Low Gravity Fermentation
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