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CLASSIFICATION OF BREWING YEASTS BY PRINCIPAL CO‐ORDINATES ANALYSIS OF THEIR BREWING PROPERTIES
Author(s) -
Bryant T. N.,
Cowan W. D.
Publication year - 1979
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.2050-0416.1979.tb06832.x
Subject(s) - brewing , yeast , principal component analysis , fermentation , principal (computer security) , ordinate , food science , mathematics , biology , computer science , statistics , genetics , geometry , operating system
Numerical taxonomic techniques have been used to re‐evaluate the findings of Walkey and Kirsop 8 on practical brewing yeast classification. Principal co‐ordinates analysis produced five groups each of which could be divided into two subgroups. The use of this technique for selecting yeast strains for the various types of fermentation systems is discussed.