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A BIOLOGICAL TEST FOR THE EXAMINATION OF BREWERY YEAST
Author(s) -
Burns J. A.
Publication year - 1941
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1941.tb06065.x
Subject(s) - yeast , fermentation , test (biology) , biology , food science , biological system , botany , biochemistry
The test described was designed to characterise cultures isolated from pitching yeast. The yeast to be examined is grown in hopped wort, a number of colonies isolated and each colony submitted to a series of tests and observations. From the data so obtained it is possible to give an opinion as to the individual behaviour of the yeast types in a brewery fermentation. The test also provides a means of analysing brewery yeasts and of checking the constancy of certain significant characteristics.