RT @yeast_papers: Pubmed: Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces…
RT @BrianGibsonVTT: A new way to cut butter... or, more accurately, a new way to reduce diacetyl levels in #beer. https://t.co/KHqRBJecrP
RT @BrianGibsonVTT: A new way to cut butter... or, more accurately, a new way to reduce diacetyl levels in #beer. https://t.co/KHqRBJecrP
Pubmed: Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus. https://t.co/nalOnZWUf5
"Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus." https://t.co/0FkmUhDYzn
RT @BrianGibsonVTT: A new way to cut butter... or, more accurately, a new way to reduce diacetyl levels in #beer. https://t.co/KHqRBJecrP
Interestin
Diacetyl control during brewery fermentation > https://t.co/kPdmEw5gKn
RT @BrianGibsonVTT: A new way to cut butter... or, more accurately, a new way to reduce diacetyl levels in #beer. https://t.co/KHqRBJecrP
RT @BrianGibsonVTT: A new way to cut butter... or, more accurately, a new way to reduce diacetyl levels in #beer. https://t.co/KHqRBJecrP
RT @BrianGibsonVTT: A new way to cut butter... or, more accurately, a new way to reduce diacetyl levels in #beer. https://t.co/KHqRBJecrP
Using the AHAS inhibitor chlorsulfuron to select low-diacetyl variants of lager yeast
#Saccharomyces - a new way to reduce diacetyl levels in #beer.
A new way to cut butter... or, more accurately, a new way to reduce diacetyl levels in #beer. https://t.co/KHqRBJecrP