FACTORS RESPONSIBLE FOR THE DECREASE IN pH DURING BEER FERMENTATIONS
Published in Journal of the Institute of Brewing • May 6, 1976
NobleIDNI4P82W72R22S64
Authors:,
N. Coote
B. H. Kirsop
Abstract
The relative significance of factors which cause pH to decrease during fermentation has been investigated, using eleven yeast strains. Organic acid excretion and absorption of basic amino acids both have substantial effects: solution of carbon dioxide and absorption of primary phosphate contribute t...
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