EXPERIMENTAL PRODUCTION OF BEER BY CONTINUOUS FERMENTATION
1958; Wiley; Volume: 64; Issue: 5 Linguagem: Inglês
10.1002/j.2050-0416.1958.tb01404.x
ISSN2050-0416
Autores Tópico(s)Microbial Metabolic Engineering and Bioproduction
ResumoBeer has been produced satisfactorily by fermenting wort continuously on an experimental scale for periods up to several weeks, employing only a single inoculation of yeast. While, from the standpoint of its composition, the beer so obtained closely resembled that prepared by conventional methods, the rate of production was considerably greater. Attention has been paid to the relative yields of beer and yeast as influenced by the more important variables, including (a) the rate of flow of wort, (b) the temperature, and (c) the number of fermenting vessels.
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