Influence of the yeast aeration method on the quality characteristics of beer

Aeration of wort in brewing, as a traditional way to reduce the need for yeast oxygen, has several disadvantages associated with a change in the quality of the finished beverage. Another approach to solving this problem is the pre-fermentation preparation of brewer's yeast, which consists in sh...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2021-02, Vol.640 (2), p.22034
Hauptverfasser:	Permyakova, L V, Kiseleva, T F, Sergeeva, I Yu
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetaldehyde Aeration Alcohols Beer Breweries Brewing Diacetyl Fermentation Inoculum Oxygen Wort Worts Yeast Yeasts
Online-Zugang:	Volltext
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