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Tech. Q. Master Brew. Assoc. Am., January/February/March 1968, 5(1), 103-113 English  |  VIEW ARTICLE
Yeast and fermentation

M. J. Lewis

Research into the biochemistry and physiology of yeast proceeds apace. Some of this research is of direct consequence to the brewer in that it may enlarge his understanding of yeast and fermentation. Selected topics of yeast research are presented and discussed in relation to the brewing process. These topics include beer flavor, yeast flocculence, strain selection, yeast stability, and utilization of wort nutrients.