Identification of Microflora in a Biological Brewer’s Wort Acidification Process Run Continuously for 20 Years
Biological acidification is a common and beneficial way for breweries to adjust the pH value of their mash or wort to improve enzymatic activity during mashing, raise yeast activity during fermentation, and increase the flavor stability of the finished beer. The reactors are mostly run for many year...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-07-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2311-5637/4/3/51 |