Title
SELECTED FEATURES OF BREWING YEASTS IN HIGH GRAVITY BREWING
Autor
Ewelina Dziuba, Paweł Zarychta, Barbara Foszczyńska
Keywords
yeasts, wort from malt, HGB fermentation
Abstract
The aim of the research was to evaluate the influence of High Gravity fermentation on selected features of brewing yeasts. Bottom fermenting yeasts (Saccharomyces carlsbergensis 13) and top fermenting yeasts (Saccharomyces cerevisiae 51) were used as a biological material. Worts characterized by different extract content and carbohydrate profile were used for fermentation. It was observed that fermentation activity of brewing yeasts was mainly depended on composition of HG worts but sedimentation profiles was depended on genetic features of yeast strain.
Pages
121-127
Cite
Dziuba, E., Zarychta, P., Foszczyńska, B. (2004). SELECTED FEATURES OF BREWING YEASTS IN HIGH GRAVITY BREWING. Acta Sci. Pol. Biotechnol., 3(1-2), 121-127.
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