Possible use of Collection VUPS yeasts for the HGB technology
2011
Kubizniakova, P., Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic)
The aim of our work was to test several strains of brewers' yeast from the collection RIBM in order to find the strains able to attenuate hopped wort with the original gravity 16 and 20 % w/w used during the technology called the High Gravity Brewing (HGB) technology. The strains 9, 14, 98, 111, 112, and 133 were selected and tested in conditions of laboratory fermentation tests. As shown by our results, the strains 9, 111 and 112 are suitable for the HGB technology as they are tolerant to osmotic pressure and ethanol.
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