YEAST REPRODUCTION DURING FERMENTATION
Open Access
- 6 May 1962
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 68 (3) , 271-275
- https://doi.org/10.1002/j.2050-0416.1962.tb01863.x
Abstract
Numerous yeast strains were tested in skimming-type laboratory fermentations under controlled conditions. The total amount of yeast recovered varied from 5 g. of pressed yeast per litre of wort to 20 g. per litre, depending on the strain used. As excessive yeast production is undesirable in a brewery, this character, which is stable in subculture, should be considered when selecting yeasts for brewery use.Keywords
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