The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast

Autor:	Eric Abbott, Avi Shayevitz, Sylvie M. Van Zandycke, Tobias Fischborn
Rok vydání:	2021
Předmět:	Primary (chemistry) business.product_category food and beverages Ethanol fermentation Applied Microbiology and Biotechnology Yeast Lactic acid chemistry.chemical_compound Acetic acid stomatognathic system chemistry Bottle Conditioning Fermentation Food science business Food Science Biotechnology
Zdroj:	Journal of the American Society of Brewing Chemists. 80:258-269
ISSN:	1943-7854 0361-0470
DOI:	10.1080/03610470.2021.1952508
Popis:	The presence of high concentrations of organic acids is known to adversely affect the efficiency and quality of ethanol fermentation. The growing popularity of sour beers warranted the exploration ...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::597ccb0a4cabcbe9f4d7c811dccb6adb https://doi.org/10.1080/03610470.2021.1952508 Zobrazit plný text záznamu