Factors Influencing the Production of Sensory Active Substances in Brewer’s and Wine Yeast
The publication focuses on brewer’s and wine yeast and their role in the production of alcoholic beverages. Individual strains and yeast species differ in the structure of the genome. Numerous hybridizations led to the formation of new yeast lines, for example groups of bottom-fermenting yeasts Saaz...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2017-08-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | http://www.kvasnyprumysl.eu/index.php/kp/article/view/77 |