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Factors influencing maltotriose utilization during brewery wort fermentations.

Author(s) : ZHENG X., D'AMORE T., RUSSELL I., STEWART G. G.

Type of article: Article

Summary

Lager strains used maltotriose more quickly than ale strains, whatever the fermentation conditions are. The effect of seeding rate, oxygenation, agitation, temperature, cation addition, nitrogen content, initial pH, osmotic pressure and ethanol concentration, on maltotriose assimilation. The inoculum can be stored for 24 days at 4 deg C and can be used 5 times without any effect on maltotriose usage.

Details

  • Original title: Factors influencing maltotriose utilization during brewery wort fermentations.
  • Record ID : 1995-1020
  • Languages: English
  • Source: J. am. Soc. brew. Chem. - vol. 52 - n. 2
  • Publication date: 1994

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