Use of non-saccharomyces Torulaspora delbrueckii yeast strains in winemaking and brewing
Selected Saccharomyces yeast strains have been used for more than 150 years in brewing and for several decades in winemaking. They are necessary in brewing because of the boiling of the wort, which results in the death of all yeast cells, with the exception of some Belgian style beers (ex. Lambic...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Matica srpska
2013-01-01
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| Series: | Zbornik Matice Srpske za Prirodne Nauke |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0352-4906/2013/0352-49061324415T.pdf |