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

Cite this

@phdthesis{50c2196e1a4e4241b73ca2994e840502,
title = "Fermentation performance of yeast adapted for very high gravity brewing and sensory quality of beers produced: Master's thesis",
keywords = "Very high gravity brewing, brewing yeast, adaptation, beer sensory evaluation, vahvavierrek{\"a}yminen, panimohiiva, adaptaatio, aistinvarainen arviointi",
author = "Jukka Ekberg",
note = "CA2: TK402 PGN: 133 p. + app. 29 p.",
year = "2011",
language = "English",
publisher = "Aalto University",
address = "Finland",
school = "Aalto University",

}

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

Espoo : Aalto University, 2011. 162 p.

Research output: ThesisMaster's thesisTheses

TY - THES

T1 - Fermentation performance of yeast adapted for very high gravity brewing and sensory quality of beers produced

T2 - Master's thesis

AU - Ekberg, Jukka

N1 - CA2: TK402 PGN: 133 p. + app. 29 p.

PY - 2011

Y1 - 2011

KW - Very high gravity brewing

KW - brewing yeast

KW - adaptation

KW - beer sensory evaluation

KW - vahvavierrekäyminen

KW - panimohiiva

KW - adaptaatio

KW - aistinvarainen arviointi

M3 - Master's thesis

PB - Aalto University

CY - Espoo

ER -