Modified Acidification Power Test Applied to Evaluate Temperature and Ethanol Stress Impact on Yeast Fermentation Performance

Rodica Rotar, Antoaneta Gabriela Stoicescu
A modified version of the acidification power test comprising two independent parameters, water acidification power (WAP) and glucose induced proton efflux (GIPE) was applied to investigate the impact of temperature and ethanol on brewery yeast fermentation; the measurements were applied on the yeast population under specific stress factors temperature and duration during storage and ethanol that may occur during fermentation process.
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