The inoculated yeast will increase in cell number by 3- to 10-fold during fermentation. ... or fructose by yeast enzymes like invertase (for sucrose) and maltase (for maltose and maltotriose) prior to fermentation. ... The amount and condition of yeast added to wort will affect the time at which maximum attenuation is reached.
|Title||:||Encyclopedia of agricultural science|
|Author||:||Charles J. Arntzen, Ellen M. Ritter|
|Publisher||:||Academic Pr - 1994|