The impact of brewing yeast cell age on fermentation performance, attenuation and flocculation.

@article{Powell2003TheIO,
  title={The impact of brewing yeast cell age on fermentation performance, attenuation and flocculation.},
  author={Chris D Powell and David E. Quain and Katherine Smart},
  journal={FEMS yeast research},
  year={2003},
  volume={3 2},
  pages={
          149-57
        }
}
Individual cells of the yeast Saccharomyces cerevisiae exhibit a finite replicative lifespan, which is widely believed to be a function of the number of divisions undertaken. As a consequence of ageing, yeast cells undergo constant modifications in terms of physiology, morphology and gene expression. Such characteristics play an important role in the performance of yeast during alcoholic beverage production, influencing sugar uptake, alcohol and flavour production and also the flocculation… CONTINUE READING
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