publication . Bachelor thesis . 2013

Monitoring of metabolites and by-products in a down-scaled industrial lager beer fermentation

Sjöström, Fredrik;
Open Access English
  • Published: 01 Jan 2013
  • Publisher: Linköpings universitet, Teknisk biologi
  • Country: Sweden
The sugar composition of the wort and how these sugars are utilised by the yeast affects the organoleptic properties of the beer. To monitor the saccharides in the wort before inoculation and during fermentation is important in modern brewing industry. Reducing the duration of the brewing process is valuable and can be achieved by reducing the fermentation time by an increase in temperature. However, this must be done without changing the quality and characteristics of the end product, another incitement for proper monitoring of the wort. During fermentation, brewer´s yeast produces various by-products that affect the flavour in beer. The temperature has been re...
Medical Subject Headings: food and beverages
free text keywords: Biotechnology, Fermentation, Yeast, Beer
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