Adaptation of free and immobilized brewery years during attenuation if highly concentrated hopped worts.
The attenuation of highly concentrated hopped worts by means of non-stressed or stress-adapted yeast was compared in this work. As the yeast adaptation is very dependent on the genetic base of the yeast strain and its physiological state, the results of the study can be considered as a representatio...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2001-01-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200101-0002_Adaptacia_volnych_a_imobilizovanych_pivovarskych_kvasiniek_pri_skvasovani_vysoko_koncentrovanych_mladin.php |