THE INFLUENCE OF THE METHOD OF PREPARATION OF PITCHING YEAST ON ITS PRODUCTION OF DIACETYL AND ACETOIN DURING FERMENTATION
Open Access
- 2 January 1966
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 72 (1), 56-61
- https://doi.org/10.1002/j.2050-0416.1966.tb02935.x
Abstract
Yeasts propagated under different conditions have been tested for their ability to produce diacetyl and acetoin during fermentation of wort. It has been shown that the method of preparation of the pitching yeast can have a considerable influence on the production of these fermentation by-products and that different yeast strains respond differently in this respect.Keywords
This publication has 2 references indexed in Scilit:
- Microdosages des composés caractéristiques de la fermentation butanedioliqueAnalytica Chimica Acta, 1949
- A COLORIMETRIC DETERMINATION OF BLOOD ACETOINJournal of Biological Chemistry, 1945