The relationship between very high gravity fermentations and oxidative stress in the lager yeast Saccharomyces pastorianus

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The relationship between very high gravity fermentations and oxidative stress in the lager yeast Saccharomyces pastorianus

Very High Gravity fermentations are an increasingly attractive proposition within the brewing industry as a means of energy saving and optimising process efficiency. However, the use of very high gravity (>20°P) wort is associated with a range of biological stress factors. Ethanoic and osmotic st...

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Bibliographic Details
Main Author:	Mott, Alexander Charles
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2017
Subjects:	Yeast Oxidative stress Very high gravity Fermentation
Online Access:	https://eprints.nottingham.ac.uk/40232/

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