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Journal of the American Society of Brewing Chemists

The Science of Beer

Volume 62, 2004 - Issue 1

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Original Articles

Continuous Primary Fermentation of Beer with Yeast Immobilized on Spent Grains—The Effect of Operational Conditions

Fermentación Primaria Continua de Cerveza con Levadura Inmovilizada en Granos Gastados—El Efecto de Condiciones Operacionales

Tomáš BrányikCentro de Engenharia Biológica, Universidade do Minho, Campus de Gulatar, 4710-057Braga, Portugal

António A. VicenteCentro de Engenharia Biológica, Universidade do Minho, Campus de Gulatar, 4710-057Braga, Portugal

José M. M. CruzUNICER—Bebidas de Portugal, S.A., Apartado 1044, 4466-955 S. Mamede de Infesta, Portugal

José A. TeixeiraCentro de Engenharia Biológica, Universidade do Minho, Campus de Gulatar, 4710-057Braga, PortugalCorrespondence[email protected]

Pages 29-34 | Received 26 Aug 2003, Accepted 20 Oct 2003, Published online: 01 Feb 2018

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https://doi.org/10.1094/ASBCJ-62-0029

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