29 research outputs found
Constitutional court statistics for the 1998 term
No full textDescriptive statistics on the work of the Constitutional Court for the 1998 term
Yeast Proteolytic Activity During High and Low Gravity Wort Fermentations and its Effect on Head Retention
No full textSTRAIN SPECIFIC RESPONSE OF BREWER'S YEAST STRAINS TO ZINC CONCENTRATIONS IN CONVENTIONAL AND HIGH GRAVITY WORTS*
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Effects of Magnesium, Calcium and Wort Oxygenation on the Fermentative Performance of Ale and Lager Strains Fermenting Normal and High Gravity Worts*
No full textThe Role of Small Wort Peptides in Brewing Fermentations
No full textThe utilisation of small peptides by brewing yeast is poorly understood despite a wealth of information on peptide transport by other microorganisms. A novel method for detection, isolation and measurement of small peptides during brewery wort fermentations was used to monitor utilisation by ale and lager yeast strains. Oligopeptide levels in wort were found to fluctuate throughout the fermentations. Measurement of extracellular protease activity provided evidence that yeast are able to continually regulate protease production in order to break down wort polypeptides into utilisable nitrogeneous materials. © 2009 The Institute of Brewing & Distilling.</p
THE EFFECTS OF INCREASED MAGNESIUM AND CALCIUM CONCENTRATIONS ON YEAST FERMENTATION PERFORMANCE IN HIGH GRAVITY WORTS*
No full textBioaccumulation of the Selected Metal Ions in Saccharomyces cerevisiae Cells Under Treatment of the Culture with Pulsed Electric Field (PEF)
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