The effects of the divalent ions magnesium and calcium on yeast fermentation performance in conventional (12 degree P) and high (20 degree P) gravity worts in both static and shaking fermentations

E M Rees; Graham George Stewart

The effects of the divalent ions magnesium and calcium on yeast fermentation performance in conventional (12 degree P) and high (20 degree P) gravity worts in both static and shaking fermentations

E M Rees, Graham George Stewart

Research output: Contribution to conference › Paper

Original language	English
Pages	461-468
Number of pages	8
Publication status	Published - 1997
Event	European Brewing Congress - Duration: 1 Jan 1999 → …

Conference

Conference	European Brewing Congress
Period	1/01/99 → …

Cite this

@conference{dbaee57e430b42a99423a22e527d3bd1,

title = "The effects of the divalent ions magnesium and calcium on yeast fermentation performance in conventional (12 degree P) and high (20 degree P) gravity worts in both static and shaking fermentations",

author = "Rees, {E M} and Stewart, {Graham George}",

year = "1997",

language = "English",

pages = "461--468",

note = "European Brewing Congress ; Conference date: 01-01-1999",

}