The impact of dehydration and rehydration on brewing yeast

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The impact of dehydration and rehydration on brewing yeast

In the brewing industry it is standard practice to propagate a pure yeast culture and inoculate (pitch) it into the fermentation vessel. Once fermentation is complete, yeast is recovered and reused in subsequent fermentations (known as serial repitching) until a decline in performance occurs or the...

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Bibliographic Details
Main Author:	Jenkins, David Martyn
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2011
Online Access:	https://eprints.nottingham.ac.uk/29243/

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