Citations (17)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (4)
Anthony J. Cutaia. (2007) Estimation of Yeast Mass Increase in Production Brewing Fermentations by Calculation of Carbohydrate Utilization. Journal of the American Society of Brewing Chemists 65:3, pages 166-171.
Read now
Read now
E. S. C. O'Connor-Cox, E. J. Lodolo & B. C. Axcell. (1993) Role of Oxygen in High-Gravity Fermentations in the Absence of Unsaturated Lipid Biosynthesis. Journal of the American Society of Brewing Chemists 51:3, pages 97-107.
Read now
Read now
Erin S. C. O'Connor-Cox & W. M. Ingledew. (1990) Effect of the Timing of Oxygenation on Very High Gravity Brewing Fermentations. Journal of the American Society of Brewing Chemists 48:1, pages 26-32.
Read now
Read now
Gregory P. Casey & W.M. Mike Ingledew. (1986) Ethanol Tolerance in Yeasts. CRC Critical Reviews in Microbiology 13:3, pages 219-280.
Read now
Read now
Articles from other publishers (13)
Federico Visinoni, Penghan Zhang, Katherine A. Hollywood, Silvia Carlin, Urska Vrhovsek, James Winterburn & Daniela Delneri. (2022) Volatile Aroma Compound Production Is Affected by Growth Rate in S. cerevisiae. Applied and Environmental Microbiology 88:23.
Crossref
Crossref
Marika H. Straver, Paul C. V. D. Aar, Gerrit Smit & Jan W. Kijne. (2004) Determinants of flocculence of brewer's yeast during fermentation in wort. Yeast 9:5, pages 527-532.
Crossref
Crossref
John R.M. Hammond. 1993. The Yeasts. The Yeasts
7
67
.
Simon P. Clarkson, Peter J. Large, Christopher A. Boulton & Charles W. Bamforth. (2004) Synthesis of superoxide dismutase, catalase and other enzymes and oxygen and superoxide toxicity during changes in oxygen concentration in cultures of brewing yeast. Yeast 7:2, pages 91-103.
Crossref
Crossref
D. E. Quain. (1986) DIFFERENTIATION OF BREWING YEAST. Journal of the Institute of Brewing 92:5, pages 435-438.
Crossref
Crossref
T. Ohno & R. Takahashi. (1986) ROLE OF WORT AERATION IN THE BREWING PROCESS PART 2: THE OPTIMAL AERATION CONDITIONS FOR THE BREWING PROCESS. Journal of the Institute of Brewing 92:1, pages 88-92.
Crossref
Crossref
D. O. Schisler, J. J. Ruocco & M. S. Mabee. (2018) Wort Trub Content and its Effects on Fermentation and Beer Flavor. Journal of the American Society of Brewing Chemists 40:2, pages 57-61.
Crossref
Crossref
M. Jakobsen & R. S. W. Thorne. (1980)
OXYGEN REQUIREMENTS OF BREWING STRAINS OF
SACCHAROMYCES UVARUM (CARLSBERGENSIS)
-BOTTOM FERMENTATION YEAST
. Journal of the Institute of Brewing 86:6, pages 284-287.
Crossref
Crossref
Vivienne Aries & B. H. Kirsop. (1977) STEROL SYNTHESIS IN RELATION TO GROWTH AND FERMENTATION BY BREWING YEASTS INOCULATED AT DIFFERENT CONCENTRATIONS. Journal of the Institute of Brewing 83:4, pages 220-223.
Crossref
Crossref
A. D. Haukeli & S. Lie. (1976) EFFECT OF LIPIDS AND OXYGEN ON YEAST GROWTH AND THE BIOSYNTHESIS OF ACETOIN DURING FERMENTATION. Journal of the Institute of Brewing 82:3, pages 161-165.
Crossref
Crossref
J. R. Hernandez-Pinerua & M. J. Lewis. (1975) DISPOSAL OF EXCESS BREWER'S YEAST BY RECYCLING TO THE BREWHOUSE. Journal of the Institute of Brewing 81:6, pages 476-482.
Crossref
Crossref
B. H. Kirsop. (1974) OXYGEN IN BREWERY FERMENTATION. Journal of the Institute of Brewing 80:3, pages 252-259.
Crossref
Crossref
R. G. Anderson & B. H. Kirsop. (1974) THE CONTROL OF VOLATILE ESTER SYNTHESIS DURING THE FERMENTATION OF WORT OF HIGH SPECIFIC GRAVITY. Journal of the Institute of Brewing 80:1, pages 48-55.
Crossref
Crossref