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Yeast: Difference between revisions
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inhibitors (Ag\ As3*, Hg+, Li*. Ni2\ Os2\ Pd\ Se4*, Te4'). | inhibitors (Ag\ As3*, Hg+, Li*. Ni2\ Os2\ Pd\ Se4*, Te4'). | ||
However, when considering the ionic nutrition of yeast fermentation, it is the concentrations of K\ Co2*, Mg2* and Zn2* that are the most critical factors. | However, when considering the ionic nutrition of yeast fermentation, it is the concentrations of K\ Co2*, Mg2* and Zn2* that are the most critical factors. | ||
Zinc, magnesium and calcium are the most essential metal ions in wort. They must be present in sufficient amounts to ensure optimal yeast performance and ethanol yield.<ref name=korbog>Kordialik‐Bogacka E, Bogdan P, Ciosek A. [https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.14052 Effects of quinoa and amaranth on zinc, magnesium and calcium content in beer wort.] ''Int J Food Sci Technol.'' 2019;54(5):1706–1712.</ref> | |||
*https://www.academia.edu/80000252/Beer_Molecules_and_Its_Sensory_and_Biological_Properties_A_Review | *https://www.academia.edu/80000252/Beer_Molecules_and_Its_Sensory_and_Biological_Properties_A_Review | ||