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DETERMINATION OF THE YEAST CONTENT OF WORTS AND BEERS CONTAINING TRUB
Author(s) -
Woof J. B.,
Pierce J. S.
Publication year - 1969
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.2050-0416.1969.tb03242.x
Subject(s) - yeast , chemistry , chromatography , centrifugation , food science , biochemistry
A simple method for determining yeast in wort or beer in the presence of trub is described. The mixed sample suspension is layered over a concentrated glucose solution and under the specified centrifugation conditions the yeast passes to the bottom of the tube and the trub remains at the interface.