Shishui Zhou
Abstract
Studying and analyzing on synthesizing higher alcohols in beer and controlling it's measures in the paper. Higher alcohols can be reduced by improving saccharomyces cerevisiae, optimizing fermenting techniques and culture medium, in order to increase beer quality and decrease production cost.
OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
Studying and analyzing on synthesizing higher alcohols in beer and controlling it's measures in the paper. Higher alcohols can be reduced by improving saccharomyces cerevisiae, optimizing fermenting techniques and culture medium, in order to increase beer quality and decrease production cost.
Key concepts: Fermentation, Food science, Chemistry, Quality (philosophy), Saccharomyces cerevisiae, Production (economics), Alcohol content, Pulp and paper industry