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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.8
- 수록면
- 739 - 744 (6page)
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초록· 키워드
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The method of yeast propagation has an influence on yeast physiology, fermentation ability, flocculation rate, and taste stability of beer. In order to find optimal conditions for propagation, several parameters were investigated in combinations. The bottom brewing yeast grown at 10℃ indicated that a higher flocculation capacity during the 1<sup>st</sup> fermentation. However, the taste stability and the aroma profile were not affected by parameters of propagation investigated. The beer quality was rather affected by storage duration. In addition, a correlation between tasting and chemiluminescence was found at the beer, which was produced using bottom brewing yeast. The propagation at 10-25℃ with addition of zinc ion indicated the best condition to improve fermentation ability, flocculation rate, and filterability for bottom brewing yeast, whereas the propagation at 30℃ with addition of zinc ion showed the best condition to increase fermentation ability for top brewing yeasts.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
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UCI(KEPA) : I410-ECN-0101-2013-573-001008409