Continuous beer fermentation diacetyl as a villain

This work tested the viability of producing beer of good quality after maturation of green beer obtained by primary continuous fermentation of high-gravity wort using an airlift bioreactor with flocculated biomass. Fermentation performance of the tested setup was unique as it reached a maximum sacch...

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Bibliographic Details
Main Author: Pires, Eduardo J. (author)
Other Authors: Teixeira, J. A. (author), Brányik, Tomáš (author), Brandão, Tiago (author), Vicente, A. A. (author)
Format: article
Language:eng
Published: 2015
Subjects:
Continuous beer fermentation
Beer maturation
Diacetyl
Science & Technology
Online Access:http://hdl.handle.net/1822/34389
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/34389

Internet

http://hdl.handle.net/1822/34389

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