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Yeast identification and characterization

Research Center Weihenstephan for Brewing and Food Quality, TU Miinchen, Munich, Germany [Pg.65]

1 Biodiversity and characterization of yeast species and strains from a brewing environment [Pg.65]

Brewing Bottom- Strong Lager, pilsener, export. S. pastorianus [Pg.66]

This yeast strain is excellently suited for the production of bottom-fermented beers of all types. The resulting beer possesses an extremely pure flavor, a fine, subtle aroma, and a mild overall Impression. Fermentation is rapid with optimal yeast flocculation. The length of time that the yeast remains in suspension is dependent on conditions present in the brewery. The degree to which the color lightens during fermentation is sufficient. [Pg.67]

Beer analysis after 6 days of primary fermentation (original gravity 11.6 %) [Pg.67]

See other pages where Yeast identification and characterization is mentioned: [Pg.65]    [Pg.67]    [Pg.69]    [Pg.71]    [Pg.79]    [Pg.85]    [Pg.87]    [Pg.91]    [Pg.93]    [Pg.95]    [Pg.97]    [Pg.99]    [Pg.101]    [Pg.103]    [Pg.65]    [Pg.67]    [Pg.69]    [Pg.71]    [Pg.79]    [Pg.85]    [Pg.87]    [Pg.91]    [Pg.93]    [Pg.95]    [Pg.97]    [Pg.99]    [Pg.101]    [Pg.103]   


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Characterization and identification

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