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Yeast: Difference between revisions
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Boiled wort ferments more quickly than raw wort.<ref name=Vriesekoop/> ''Why?'' | Boiled wort ferments more quickly than raw wort.<ref name=Vriesekoop/> ''Why?'' | ||
Yeast fermentation of maltose is repressed by glucose.<ref name=esslingerch2>Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> | |||
*[https://www.sciencedirect.com/science/article/abs/pii/S0308814603006034 "The impact of the physiological condition of the pitching yeast on beer flavour stability: an industrial approach"] | *[https://www.sciencedirect.com/science/article/abs/pii/S0308814603006034 "The impact of the physiological condition of the pitching yeast on beer flavour stability: an industrial approach"] | ||