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Yeast: Difference between revisions
→Preparing yeast for fermentation
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Yeast in worts rich in glucose may not be able to adapt to metabolize maltose and maltotriose, leading to slow or stuck fermentations.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> | Yeast in worts rich in glucose may not be able to adapt to metabolize maltose and maltotriose, leading to slow or stuck fermentations.<ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> | ||
*https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-58-0014 | |||
==slow/stuck fermentation== | ==slow/stuck fermentation== | ||