The impact of dehydration and rehydration on brewing yeast
In the brewing industry it is standard practice to propagate a pure yeast culture and inoculate (pitch) it into the fermentation vessel. Once fermentation is complete, yeast is recovered and reused in subsequent fermentations (known as serial repitching) until a decline in performance occurs or the...
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University of Nottingham
2011
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.555331 |