Net Effect of Wort Osmotic Pressure on Fermentation Course, Yeast Vitality, Beer Flavour and Haze
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11320%2F09%3A00206986" target="_blank" >RIV/00216208:11320/09:00206986 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Net Effect of Wort Osmotic Pressure on Fermentation Course, Yeast Vitality, Beer Flavour and Haze
Original language description
The net effect of increased wort osmolarity on fermentation time, bottom yeast vitality and sedimentation, beer flavor compounds and haze was determined in fermentations with 12o wort doped with sorbitol to reach 16o and 20o.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Applied Microbiology and Biotechnology
ISSN
0175-7598
e-ISSN
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Volume of the periodical
2009
Issue of the periodical within the volume
82
Country of publishing house
US - UNITED STATES
Number of pages
9
Pages from-to
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UT code for WoS article
000265382200004
EID of the result in the Scopus database
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