Found: 8
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Very high gravity wort fermentation by immobilised yeast.
- Published in:
- Biotechnology Letters, 2000, v. 22, n. 14, p. 1173, doi. 10.1023/a:1005689313775
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- Article
Novel Saccharomyces cerevisiae × Saccharomyces mikatae Hybrids for Non-alcoholic Beer Production.
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- Fermentation (Basel), 2023, v. 9, n. 3, p. 221, doi. 10.3390/fermentation9030221
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- Article
Classical oenological parameters and concentration of selected higher alcohols and esters in traditional fermented Slovakian and Bulgarian wines.
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- Journal of Food & Nutrition Research, 2016, v. 55, n. 1, p. 1
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- Article
Influence of Saccharomyces cerevisiae Strain on the Profile of Volatile Organic Compounds of Blossom Honey Mead.
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- Czech Journal of Food Sciences, 2015, v. 33, n. 4, p. 334, doi. 10.17221/48/2015-CJFS
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- Article
Analytical and Aroma Profiles of Slovak and South African Meads.
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- Czech Journal of Food Sciences, 2012, v. 30, n. 3, p. 241, doi. 10.17221/113/2011-cjfs
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- Article
Technical Note -- Analysis of Beer Aroma Compounds by Solid-phase Microcolumn Extraction.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 2, p. 167
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- Article
Beer with Reduced Ethanol Content Produced Using Saccharomyces cerevisiae Yeasts Deficient in Various Tricarboxylic Acid Cycle Enzymes.
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- Journal of the Institute of Brewing, 2008, v. 114, n. 2, p. 97, doi. 10.1002/j.2050-0416.2008.tb00312.x
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- Article
Production and characterisation of non-alcoholic beer using special yeast.
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- Fermentation Industry / Kvasný Průmysl, 2020, v. 66, n. 5, p. 336, doi. 10.18832/kp2019.66.336
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- Article