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SEPTEMER 2012 (published: 01.09.2012)
Number 2(14)
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Influence of yeast strain on physiological activit of yeast cells
VASILEVA L.M.
Keywords: yeast, physiological condition, fermentation, test of acidification power, beer sensory profile
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Influence of yeast strain on physiological activit of yeast cells
Sensory profile of finished beer changes depending on yeast strain applied for beer wort fermenting. The physiological condition of yeast also influences beer organo-leptic estimation. Influence of yeast strain on a physiological condition of yeast cells by methods of «test of acidification power» and oxygen consumption rate, and also influence of strain and condition of yeast cells on taste and aroma of finished beer were studied.
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Read the full article
Keywords: yeast, physiological condition, fermentation, test of acidification power, beer sensory profile
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License