Fermentation performance of yeast adapted for very high gravity brewing and sensory quality of beers produced: Master's thesis

Jukka Ekberg

Research output: ThesisMaster's thesisTheses

Original languageEnglish
QualificationMaster Degree
Awarding Institution
  • Aalto University
Place of PublicationEspoo
Publisher
Publication statusPublished - 2011
MoE publication typeG2 Master's thesis, polytechnic Master's thesis

Keywords

  • Very high gravity brewing
  • brewing yeast
  • adaptation
  • beer sensory evaluation
  • vahvavierrekäyminen
  • panimohiiva
  • adaptaatio
  • aistinvarainen arviointi

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