Modelling the effects of industrial control parameters on aromatic compound production during beer fermentation
During Beer fermentation, many yeast excretion products primarily determine beer flavour. The formation of these compounds depends on the overall metabolic balance of the yeast and, this balance is influenced by many factors (yeast strain, temperature, wort gravity and composition, pH, etc.). The fo...
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| Format: | Thesis |
| Language: | English |
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2018
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| Online Access: | http://hdl.handle.net/10356/75284 |