Beer Research Paper

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    White, F.H. and Portno, A.D. 1978. Continuous fermentation by immobilized brewers yeast. J. Inst. Brew.84: 228–230.

  • 2.

    Godtfredsen, S.E., Ottesen, M. and Svensson, B. 1981. Application of immobilized yeast and yeast coimmobilized with amyloglucosidase in the brewing process. Proc. Eur. Brew. Conv. Gong.19: 505–511.

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    Pardonová, B., Poledniková, M., Šedová, H., Kahler, M. and Ludvik, J. 1982. Biocatalvst for beer production. Brauwissenschaft.35: 254–258.

  • 4.

    Gestrelius, S. 1982. Potential application of immobilized cells in the food industry: malolactic fermentation of wine. Enzyme Eng.6: 245–250.

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    Totsuka, A. and Hara, A. 1981. Decomposition of malic acid in red wine by immobilized microbial cells. Hakkokogaku Kaishi.59: 231–237.

  • 6.

    Osuga, J., Suzue, H., Mori, A. and Wada, M. 1980. Brewing of vinegar by immobilized acetic acid bacteria. Abstracts, 1980 Annual Meeting of the Society of Fermentation Technology, Japan, p. 80.

  • 7.

    Sato, Y., Sato, H., Sato, N. and Murai, K. 1983. Immobilization of microorganisms and enzymes and its application. Report of the Iwate Brewing and Food Manufacturing Research Institute.17: 204–209.

  • 8.

    Akao, G., Nagata, S., Osaki, K. and Okamoto, Y. 1982. Gontinuous production of shoyu-like solution by immobilized lactic acid bacteria and yeast. Abstracts, 1982 Annual Meeting of the Society of Fermentation Technology, Japan, p. 26.

  • 9.

    Inoue, T. 1982. Further studies on an improved micromethod for determination of total diacetyl in beer. The Research Laboratories of Kirin Brewery Co., Ltd. p. 13–20.

  • 10.

    Committee of the EBC. 1975. Free α-Amino nitrogen in wort and beers. Analytica-EBC 3rd. edition. E.61–E.63. Schweizer Brauerei-Rundschau, Zurich, Switzerland.

  • 11.

    Inoue, T. and Yamamoto, Y. 1971. Decomposition rate of precursors of diacetyl and 2,3-pentanedione during beer fermentation. The Research Laboratories of Kirin Brewery Co., Ltd. p. 55–59.

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    Wainwright, T. 1974. Control of diacetyl. The Brewer.60: 638–643.

  • 13.

    De Clerk. 1965. “Lehrbuch der Brauerei Bd.2”, 2 Aufl., Versuchsund Lehranstalt für Brauerei in Berlin, p. 664.

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