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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Bibliographic Details
Main Author: Dragone, Giuliano (author)
Other Authors: Mussatto, Solange I. (author), Silva, João B. Almeida e (author)
Format: article
Language:eng
Published: 2008
Subjects:
Beer
Continuous fermentation
High gravity brewing
Immobilized yeasts
Spent grains
Temperature
Science & Technology
Online Access:http://hdl.handle.net/1822/8446
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/8446

Internet

http://hdl.handle.net/1822/8446

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