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Maltose-rich worts ferment more quickly and hold the yeast in suspension longer.<ref name=kunze3>Kunze, wort production</ref> Higher fermentability increases fermentation speed, alcohol content, and ester formation.<ref name=kunze3/> | Maltose-rich worts ferment more quickly and hold the yeast in suspension longer.<ref name=kunze3>Kunze, wort production</ref> Higher fermentability increases fermentation speed, alcohol content, and ester formation.<ref name=kunze3/> | ||
High concentrations of glucose inhibit maltose and maltotriose consumption in some yeast strains.<ref name=guerra>Guerra NP, Torrado-Agrasar A, López-Macías C, et al. Use of Amylolytic Enzymes in Brewing. In: Preedy VR, ed. ''Beer in Health and Disease Prevention.'' Academic Press; 2009:113–126.</ref><ref name=model>MacGregor AW, Bazin SL, Macri LJ, Babb JC. [https://www.sciencedirect.com/science/article/abs/pii/S0733521098902338 Modelling the contribution of ''alpha''-amylase, ''beta''-amylase and limit dextrinase to starch degradation during mashing.] ''J Cereal Sci.'' 1999;29(2):161–169.</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"] |