Inhibition of Beer Volatiles Formation by Carbon Dioxide Pressure
| Autor: | Etzer Chicoye, James F. Rice, John C. Garver, J. Raymond Helbert |
|---|---|
| Rok vydání: | 1977 |
| Předmět: |
0106 biological sciences
Chemistry food and beverages 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Applied Microbiology and Biotechnology Yeast carbohydrates (lipids) chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Carbon dioxide Fermentation Food science Food Science Biotechnology |
| Zdroj: | Journal of the American Society of Brewing Chemists. 35:35-40 |
| ISSN: | 1943-7854 0361-0470 |
| DOI: | 10.1094/asbcj-35-0035 |
| Popis: | The formation of total volatiles and yeast growth were inversely related to the CO2 counterpressure applied during 100-liter fermentations. However, the rate of fermentation was relatively unaffect... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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