Nutritech - Rethinking the Food Chain

THESIS: Intensified maltose and maltotriose uptake accelerates high-gravity wort fermentations

10.12.2010 21:44


Maltose and maltotriose are the two most abundant sugars in brewer’s wort, and thus brewer’s yeast’s ability to utilize them efficiently is of major importance in the brewing process. VTT’s Research Scientist Virve Vidgren has demonstrated in her doctoral dissertation that significant savings in the main fermentation time can be obtained when modified strains are used.

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