Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains
Flavor compounds’ formation and fermentative parameters of continuous high gravity brewing with yeasts immobilized on spent grains were evaluated at three different temperatures (7, 10 and 15 °C). The assays were performed in a bubble column reactor at constant dilution rate (0.05 h−1) and total gas...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2008
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/8446 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/8446 |