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Yeast in fermentation: the impact of new technology.

La levure en fermentation : impact des nouvelles technologies.

Author(s) : NEDERVELDE L. van, VERLINDEN V., DEBOURG A.

Type of article: Article

Summary

The author describes propagation and seeding, evaluation of the quality of yeast, yeast metabolism during fermentation, factors influencing fermentation (including the composition of the wort, aeration, temperature and the size and shape of fermentation tanks). Methods of arresting brewer's yeast and ways of accelerating maturation and the production of alcohol-free beer are discussed, along with progress in genetics and strain improvement.

Details

  • Original title: La levure en fermentation : impact des nouvelles technologies.
  • Record ID : 1999-0339
  • Languages: French
  • Source: Cerevisia - vol. 22 - n. 4
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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