CLASSIFICATION OF BREWING YEASTS BY PRINCIPAL CO-ORDINATES ANALYSIS OF THEIR BREWING PROPERTIES
Open Access
- 4 March 1979
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 85 (2) , 89-91
- https://doi.org/10.1002/j.2050-0416.1979.tb06832.x
Abstract
Numerical taxonomic techniques have been used to re-evaluate the findings of Walkey and Kirsop8 on practical brewing yeast classification. Principal co-ordinates analysis produced five groups each of which could be divided into two subgroups. The use of this technique for selecting yeast strains for the various types of fermentation systems is discussed.Keywords
This publication has 2 references indexed in Scilit:
- PERFORMANCE OF STRAINS OF SACCHAROMYCES CEREVISIAE IN BATCH FERMENTATIONJournal of the Institute of Brewing, 1969
- Some distance properties of latent root and vector methods used in multivariate analysisBiometrika, 1966