Impact of the long-term maintenance method of brewer’s yeast on fermentation course, yeast vitality and beer characteristics

MATOULKOVÁ, Dagmar and Karel SIGLER. Impact of the long-term maintenance method of brewer’s yeast on fermentation course, yeast vitality and beer characteristics. The Journal of the Institute of Brewing. London: Institute of Brewing & Distilling, 2011, vol. 117, No 3, p. 383-388. ISSN 0046-9750.

Basic information

Original name

Impact of the long-term maintenance method of brewer’s yeast on fermentation course, yeast vitality and beer characteristics

Authors

MATOULKOVÁ, Dagmar and Karel SIGLER

Edition

The Journal of the Institute of Brewing, London, Institute of Brewing & Distilling, 2011, 0046-9750

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Other information

Type of outcome

Article in a journal

Confidentiality degree

is not subject to a state or trade secret

Impact factor

Impact factor: 0.660

Marked to be transferred to RIV

No

Organization unit

Faculty of Science

UT WoS

000298267200013

Keywords in English

long-term maintenance, cryopreservation, brewer's yeast, fermentation course, flavor compounds

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Links

MSM6019369701, plan (intention)	Name: Výzkum sladařských a pivovarských surovin a technologií
1M0570, research and development project	Name: Výzkumné centrum pro studium obsahových látek ječmene a chmele