Yeast: Difference between revisions

Yeast (edit)

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 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> This comes into play when using [[adjuncts]] in brewing.
 *[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"]