The relationship between very high gravity fermentations and oxidative stress in the lager yeast Saccharomyces pastorianus
Very High Gravity fermentations are an increasingly attractive proposition within the brewing industry as a means of energy saving and optimising process efficiency. However, the use of very high gravity ( > 20°P) wort is associated with a range of biological stress factors. Ethanoic and osmotic...
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University of Nottingham
2017
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.722460 |