Index
Y
- Yeast
- ale, 73-74
- byproducts, 80-85
- aldehydes, 82
- diacetyl, 81-82
- dimethyl sulfide, 83-84
- esters, 80-81
- fusel alcohols, 84
- nitrogen compounds, 85
- organic acids, 84-85
- sulfur volatiles, 82-83
- lager, 74-75, 73-74
- life cycle, 75-76
- fermentation phase, 76
- growth pase, 75-76
- lag phase, 75
- sedimentation phase, 76
- maintenance of harvested yeast, 94-98
- concentration, 94
- contamination, 94-95
- storage, 97-98
- washing, 95-97
- maintenance of pure cultures, 91-92
- desiccation, 92
- lyophilization, 92
- subculturing, 91
- nutritional requirments, 77-80
- carbohydrates, 77-78
- minerals, 79-80
- nitrogen, 78-79
- vitamins, 79
- pure cultures, 90-94
- isolation, 90
- maintenance, 91-92
- propagation, 92-94
- pure cultures, 90-94
- selection, 85-90
- attenuation, 87
- degeneration, 89
- fermentation,86
- flavor, 87
- flocculation, 86-87
- mutation, 88-89
- storage characteristics, 88
- tolerance, 86
- subculturing, 91
- agar slants, 91
- viability, 99-100
- washing, 95-97
- acid, 96-97
- ammonium persulfate, 97
- chlorine dioxide, 97
- water, 95-96
- Yorkshire square fermenters, 263-264
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