While 3-hydroxy (OH) oxylipins, a class of hydroxy free fatty acids (FFA), have been previously presumed to play a role in the industrially important brewing yeast flocculation phenomenon, the exact biological function was ...

The primary goal of this study was to investigate and compare the fermentation performance of malt produced from eleven Canadian two-row barley varieties grown during the 2007 and 2008 crop seasons. Common malting varieties ...

This is the scientific journal entitled "Queries and Hints on Fermentation"; it contains queries numbered 1 to 142. Composed by James Dinwiddie in January, 1790 while in London, the journal covers hints related to fermentation. ...