Journal of
Brewing and Distilling

  • Abbreviation: J. Brew. Distilling
  • Language: English
  • ISSN: 2141-2197
  • DOI: 10.5897/JBD
  • Start Year: 2010
  • Published Articles: 30

Full Length Research Paper

Application of high gravity fermentation worts to the brewing of industrial opaque beer

Misihairabgwi, Jane M.
  • Misihairabgwi, Jane M.
  • Department of Biochemistry, School of Medicine, University of Namibia, Namibia.
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Kudita, Ivy
  • Kudita, Ivy
  • Chibuku Breweries, P. O. Box 3304, Southerton, Harare, Zimbabwe.
  • Google Scholar
Zvauya, Remigio
  • Zvauya, Remigio
  • Medical School, University of Birmingham, Edgbaston B15 2TT, Birmingham, England.
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  •  Received: 20 November 2014
  •  Accepted: 20 March 2015
  •  Published: 30 April 2015

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Mathias TR, Moretzsohn de Mello PP, Servulo EF (2014). Nitrogen compounds in brewing wort and beer: A review. J. Brew. Distilling 5(2): 10-17.

 

 

Patkova J, Smogrovicova D, Domey Z, Bafrncova P (2000). Very high gravity fermentation by immobilised yeast. Biotechnol. Lett. 22:1173-1177.
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Puligundla P, Smogrovicova D, Obulam VSR, Ko S (2011). Very high gravity (VHG) ethanolic brewing and fermentation: a research update. J. Ind. Microbiol. Biotechnol. 38:1133-1144.
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Steinkraus KH (1996). Handbook of Indigenous Fermented Foods. 2nd edition, Marcel Dekker, New York.

 

 

Thomas KC, Hynes SH, Ingledew WM (2002). Influence of medium buffering capacity on inhibition of Saccharomyces cerevisiae growth by acetic and lactic acids. Appl. Environ. Microbiol. 68(4):1616-1623.
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Togo CA, Feresu SB, Mutukumira AN (2002). Identification of lactic acid bacteria isolated from opaque beer (Chibuku) for potential use as a starter culture. J. Food Technol. Afr. 7(3):93-97.
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Younis OS, Stewart GG (1999). Effect of malt wort, very high gravity malt wort, and very high gravity adjunct on volatile production in Saccharomyces cerevisiae. J. Am. Soc. Brew. Chem. 57:39-45.