By Andrew Geoffrey Howard Lea; J R Piggott
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Food Nutrit. , 36, 89-208. , Bonner, A. (1977) OIV Int. Symp. Quality Vintage, pp. 137-142. Wallace, W. (1988) J. Inst. , 96, 379. Watanabe, T. (1984) Carbohydr. , 129, 229-242. R. (1984) Enzyme Microb. , 6, 341-349. Wischmann, H. & Schildbach, R. (1987) Einfluss der Gerstenendosperm struktur auf dil Malt qualitat. European Brewery Convention Proceedings, Madrid, Elsevier, pp. 281-288. R. 1 Yeast Most alcoholic beverage fermentations are carried out using strains of the yeast Saccharomyces cerevisiae.
However, genetically modified strains may BEERS: RECENT TECHNOLOGICAL INNOVATIONS 53 be used in the near future: an increased familiarity with the genetic techniques will lead to an increased acceptance, and positive examples, both in the medical and in the food field, will facilitate the introduction of genetically engineered strains in brewing. 2 Wort production High pressure wort filtration. Filtration is often the rate-limiting step in the brewhouse. For years, the brewers have been looking for a fast filtration system with a high extraction yield that would give a wort quality comparable with the lauter tun.
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