|
KMID : 0366119750030010031
|
|
Korean Journal of Applied Microbiology & Bioengineering
1975 Volume.3 No. 1 p.31 ~ p.34
|
|
|
Double-stage Batch Fermentation of Beer
|
|
Pack, M. Y.
|
|
|
Abstract
|
|
|
|
Fermentation models of beer having higher efficiencies with a minimum change in conventional batch fermentation condition have been designed. By diluting the fermenting mass with one half or one third volume of fresh wort after three days of the conventional batch fermentation and completing the rest of the fermentation in five or four days, about 20 to 30 percent increase in the fermentation efficiency over the regular 9-day batch beer fermentation is theoretically feasible.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|