Literature Cited
- American Society of Brewing Chemists. Methods of Analysis, 9th ed. Beer-2B, Specific gravity by digital density meter; Malt-4 Extract; Wort-5 Yeast fermentable extract, −12 Free amino nitrogen. The Society, St. Paul, MN, 2004.
- Boulton, C., and Quain, D. Biochemistry of fermentation. In: Brewing Yeast and Fermentation. Blackwell Science Ltd., Oxford. Pp. 69–142, 2001.
- Briggs, D. E. Malt analyses. In: Malts and Malting. Blackie Academic &; Professional, London. Pp. 579–614, 1998.
- Casey, G. P., Magnus, C. A., and Ingledew, W. M. High gravity brewing: Nutrient enhanced production of high concentrations of ethanol by brewing yeasts. Biotechnol. Lett. 5:429–434, 1983.
- Edney, M. J., Eglinton, J. K., Collins, H. M., Barr, A. R., Legge, W. G., and Rossnagel, B. G. Importance of endosperm modification for malt wort fermentability. J. Inst. Brew. 113:228–238, 2007.
- European Brewery Convention. Analytica-EBC. Malt 4.5.1 Extract of malt: Congress mash; Wort 4.11.1 Fermentability, attenuation limit of wort: Reference method; Wort 4.11.2 Fermentability, attenuation limit of wort rapid fermentation. Fachverlag Hans Carl, Nürnberg, Germany, 1998.
- Evans, D. E., Li, C., and Eglinton, J. Improved prediction of malt fermentability by measurement of the diastatic power enzymes β-amylase, a-amylase, and limit dextrinase: I. Survey of the levels of diastatic power enzymes in commercial malts. J. Am. Soc. Brew. Chem. 66:223–232, 2008.
- Jones, M., and Pierce, J. S. Absorption of amino acids from wort by yeasts. J. Inst. Brew. 70:307–315, 1964.
- Kirsop, B. H. Developments in beer fermentation. In: Topics in Enzyme and Fermentation Biotechnology, vol. 6. A. Wiseman, ed. Hatsted Press, Chichester, England. Pp. 79–131, 1982.
- Lake, J. C., Speers, R. A., Porter, A. V., and Gill, T. A. Miniaturizing the fermentation assay: Effects of fermentor size and fermentation kinetics on detection of premature yeast flocculation. J. Am. Soc. Brew. Chem. 66:94–102, 2008.
- Lekkas, C., Stewart, G. G., Hill, A. E., Taidi, B., and Hodgson, J. Elucidation of the role of nitrogenous wort components in yeast fermentation. J. Inst. Brew. 113:3–8, 2007.
- O'Connor-Cox, E. S. C., and Ingledew, W. M. Wort nitrogen sources—Their use by brewing yeasts: A review. J. Am. Soc. Brew. Chem. 47:102–108, 1989.
- Perpète, P., Santos, G., Bodart, E., and Collin, S. Uptake of amino acids during beer production: The concept of a critical time value. J. Am. Soc. Brew. Chem. 63:23–27, 2005.
- Speers, A. Miniature fermentation method. J. Am. Soc. Brew. Chem. 68:231–237, 2010.
- Stewart, G. G., and Russell, I. Fermentation—The “black box” of the brewing process. Tech. Q. Master Brew. Assoc. Am. 30:159–168, 1993.
- Walker, G. M., De Nicola, R., Anthony, S., and Learmonth, R. Yeast-metal interactions: Impact on brewing and distilling fermentations. In: Proc. 29th Conv. Inst. Brew. (Asia Pac. Sect.), Hobart. IBD, London, 2006.