Fermentation Characteristics of Brewing Yeast HCS with Glucoamylase Expression by Rare Mating and Beer Analysis |
Choi, Byoung-Ju
(Hite Brewery Co., Ltd R & D Center)
Jang, Keum-Il (Department of Food Science and Technology, Chungbuk National University) Kim, Kwang-Yup (Department of Food Science and Technology, Chungbuk National University) |
1 |
The Yeasts
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2 |
Characterisation of amylolytic brewing yeast
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DOI |
3 |
Development of rapidly fermenting strains of Saccharomyces diastaticus for direct conversion of starch and dextrins to ethanol
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4 |
Accelated fermentation of high-gravity worts and its effect on yeast performance
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5 |
The measurement of yeast flocculation and its significance in brewing
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6 |
Methods of Analysis of the A.S.B.C.
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7 |
The influence of cytoplasmic control on the expression of nuclear genes in brewing yeast strains;EBC Congress Yeast Genetics
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8 |
Determination of carbohydrate and alcohol
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9 |
Yeast management and the control of brewery fermentation
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10 |
The use of amino acids analysis as a tool to control malting and brewing processes
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11 |
Effect of Pitching rate on the Fermentation of high gravity wort
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12 |
Development of a new method for evaluation of yeast vitality by measuring intracellular pH
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13 |
European Brewery Convention;Analytical E.B.C.
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14 |
Beer Formulation, Mash Thickness
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15 |
The brewers control of yeast multiplication
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16 |
Lactose Fermentation and the possible use of whey as an adjunct in beer production
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17 |
Cloning of a new Allelic Variant of a Saccharomyces diastaticus Glucoamylase Gene and its introduction in to industrial yeasts
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DOI ScienceOn |
18 |
The use of radioactive labelling to demonstrate the production of dimethyl sulphide from dimethyl sulphoxide during fermentation of wort
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DOI |
19 |
Determination of total carbohydrate in beer
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DOI |
20 |
Beer and Wine Production;Analysis, Characterization, and Technological Advances
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21 |
Oxygen requirements of brewing strains of saccharomyces uvarum-bottom fermentation yeast
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DOI |
22 |
Effect of the timing of oxygenation on very high gravity brewing Fermentation
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23 |
Construction of a hybrid brewing strain of Saccharomyces carlsbergensis by mating of neiotic segregants
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DOI |
24 |
Fast and slow fermentation of brewer's wort by strains of saccharomyces cerevisiae
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DOI |
25 |
Effect of various temperature on brewery fermentation
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26 |
Fermentation, Biochemical Events during Brewing Fermentation Alcoholic Beverages
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27 |
Higher alcohols in beer
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28 |
Technology Brewing and Malting, 'YEAST'
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29 |
Fermentation of minor wort Carbohydrates by Brewing yeasts
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30 |
Brewing. Brewer's yeast
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31 |
Yeast metabolism and its effect on flavour: part 2
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32 |
Improving yeast handling in the brewery-part 1, Yeast cropping
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33 |
Propepties and Engineering of a mutant STA promoter of Saccharomyces daiastaticus
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DOI ScienceOn |
34 |
Flocculation of brewer's lager yeast;Heineken Technical Services;24th E.B.C. Congress
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35 |
Yeast metabolism and its effect on flavour: Part 1
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36 |
New developments in ethanol fermentation
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37 |
Analysis of total carbohydrate in beer;Application of high-performance liquid chromatography in brewing
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38 |
Effect of physiological stress on the surface properties of brewing yeast
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39 |
Yeast-oxygen and the control of brewing fermentation
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40 |
Brewing. Fermentation Biochemistry
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41 |
Effect of fermentation temperature on volatile flavor components in beer
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