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A flocculation test for moderately flocculent brewing yeast.

From National Research Council Canada

DOIResolve DOI: https://doi.org/10.1002/j.2050-0416.1975.tb03673.x
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FormatText, Article
Subjectcalcium; ethanol; flocculation; wort; yeast
Abstract
A modification of the original Helm et al. method was used to determine the flocculation of a moderately flocculent strain of Saccharomyces carlsbergensis. This test appeared to be more useful than methods adapted from Greenshields or Kato & Nishikawa, and made it possible to monitor flocculation trends during the course of fermentation. The effects of calcium, pH, ethanol, wort composition and yeast physiological age on the flocculation of Saccharomyces carlsbergensis were also studied.
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  • Journal of the Institute of Brewing 81, no. 2 (1975): 123–126.
LanguageEnglish
NRC numberPATEL1975B
NPARC number9365597
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Record identifier5d230576-2a35-4911-9087-b0524286afe4
Record created2009-07-10
Record modified2020-03-13
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