12,587
edits
Yeast: Difference between revisions
no edit summary
No edit summary Tags: Mobile edit Mobile web edit |
No edit summary Tags: Mobile edit Mobile web edit |
||
| Line 9: | Line 9: | ||
Boiled wort ferments more quickly than raw wort.<ref name=Vriesekoop/> ''Why?'' | Boiled wort ferments more quickly than raw wort.<ref name=Vriesekoop/> ''Why?'' | ||
Maltose-rich worts ferment more quickly and hold the yeast in suspension longer.<ref | Maltose-rich worts ferment more quickly and hold the yeast in suspension longer.<ref>Kunze, wort production</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"] | ||