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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 60, 2002 - Issue 3
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Original Articles

Studies on the Effect of Mechanical Agitation on the Performance of Brewing Fermentations: Fermentation Rate, Yeast Physiology, and Development of Flavor Compounds

Estudios de los Efectos de Agitación Mecánica en el Funcionamiento de Fermentaciones de Elaboración de Cerveza: Tasa de Fermentación, Fisiología de Levadura, y Desarrollo de Componentes de Sabor

Christopher D. BoswellCentre for Bioprocess Engineering, Chemical Engineering, School of Engineering, The University of Birmingham, Edgbaston, B15 2TT, UK
,
Alvin W. NienowCentre for Bioprocess Engineering, Chemical Engineering, School of Engineering, The University of Birmingham, Edgbaston, B15 2TT, UK
&
Christopher J. HewittCentre for Bioprocess Engineering, Chemical Engineering, School of Engineering, The University of Birmingham, Edgbaston, B15 2TT, UKCorrespondence[email protected]
Pages 101-106 | Received 21 Aug 2001, Accepted 08 Jan 2002, Published online: 01 Feb 2018

Citations (12)

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Fotini Drosou, Katerina Anastasakou, Panagiotis Tataridis, Vassilis Dourtoglou & Vassiliki Oreopoulou. (2022) Study of the Fermentation Kinetics and Secondary Metabolites of Torulaspora delbrueckii Yeasts from Different Substrates. Journal of the American Society of Brewing Chemists 80:1, pages 99-108.
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Ashwin Gaikwad. (2018) Interactions of mixing and reaction kinetics of depolymerization of cellulose to renewable fuels. Chemical Engineering Communications 205:1, pages 47-81.
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Apostolos G. Panteloglou, Katherine A. Smart & David J. Cook. (2013) Impacts of Premature Yeast Flocculation Factors on Yeast Physiological Characteristics and Metabolite Profiles during Stirred and Unstirred High-Gravity Fermentations. Journal of the American Society of Brewing Chemists 71:4, pages 214-223.
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Normand Cyr, Maxime Blanchette, Samuel P. Price & John D. Sheppard. (2007) Vicinal Diketone Production and Amino Acid Uptake by Two Active Dry Lager Yeasts during Beer Fermentation. Journal of the American Society of Brewing Chemists 65:3, pages 138-144.
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Barry van Bergen & John D. Sheppard. (2004) The Effect of Acid Washing and Fermentation Gravity on Mechanical Shear Resistance in Brewing Yeast. Journal of the American Society of Brewing Chemists 62:2, pages 87-91.
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Articles from other publishers (7)

Michał Złoch, Katarzyna Rafińska, Mateusz Sugajski, Magdalena Buszewska-Forajta, Justyna Walczak-Skierska, Viorica Railean, Paweł Pomastowski, Dorota Białczak & Bogusław Buszewski. (2022) Lacticaseibacillus paracasei as a Modulator of Fatty Acid Compositions and Vitamin D3 in Cream. Foods 11:11, pages 1659.
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Alvin W. Nienow. (2020) The Impact of Fluid Dynamic Stress in Stirred Bioreactors – The Scale of the Biological Entity: A Personal View . Chemie Ingenieur Technik 93:1-2, pages 17-30.
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Ronnie Willaert. 2012. Food Biochemistry and Food Processing. Food Biochemistry and Food Processing 627 653 .
Alvin W. Nienow, Mikkel Nordkvist & Christopher A. Boulton. (2011) Scale-down/scale-up studies leading to improved commercial beer fermentation. Biotechnology Journal 6:8, pages 911-925.
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Alvin William Nienow. (2009) Scale-Up Considerations Based on Studies at the Bench Scale in Stirred Bioreactors. JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 42:11, pages 789-796.
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. (2003) Current Awareness in Flavour and Fragrance. Flavour and Fragrance Journal 18:2, pages 170-177.
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. (2003) Current Awareness on Yeast. Yeast 20:1, pages 89-96.
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