...refermentation nutritional status of grape juice: The formol method.] Food microbiology protocols. 2001:283-96.</ref>
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...gulating the transport of acetic acid in ''Saccharomyces cerevisiae''."] ''Microbiology,'' vol. 142, 1996, pp. 1385-1390.</ref> although the practical significance
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...cteria isolated during malt whisky fermentation. Applied and Environmental Microbiology, 66(12), 5322–5328.
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...refermentation nutritional status of grape juice: The formol method.] Food microbiology protocols. 2001:283-96.</ref>
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...en.spotify.com/episode/7D3LaDgmUVICWnTEQnr7jg Episode #007 - Lactobacillus microbiology with Dr. Bryan Heit of Sui Generis Brewing blog] on the Milk the Funk podca
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...en.spotify.com/episode/7D3LaDgmUVICWnTEQnr7jg Episode #007 - Lactobacillus microbiology with Dr. Bryan Heit of Sui Generis Brewing blog] (~58 minutes in) Milk the
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...hibits sour beer bottle conditioning by Saccharomyces cerevisiae."] ''Food Microbiology'', vol. 57, 2016, pp. 151-158.</ref> No active addition of microbes is carr
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...hibits sour beer bottle conditioning by Saccharomyces cerevisiae."] ''Food Microbiology'', vol. 57, 2016, pp. 151-158.</ref><ref>[http://www.milkthefunk.com/wiki/P
...gulating the transport of acetic acid in ''Saccharomyces cerevisiae''."] ''Microbiology,'' vol. 142, 1996, pp. 1385–1390.</ref><ref name="Thomas">Thomas, KC., et a
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...ast strain for better flavor and anti-aging ability. Journal of Industrial Microbiology & Biotechnology, 41, 1415–1424.
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...0828-1 "Modulation of volatile sulfur compounds by wine yeast."] ''Applied Microbiology and Biotechnology'' vol 74, 2007. pp.954-960.</ref><ref>Zoecklein, Bruce. [
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...ttps://phdinbeer.com/2015/01/30/beer-microbiology-what-is-a-pellicle/ Beer microbiology – what is a pellicle?] A Ph.D. in Beer – A Study of Beer and Fermentation S
On his [https://phdinbeer.com/2015/01/30/beer-microbiology-what-is-a-pellicle/ blog], Dr. Matt Humbard discusses the ability of ''Sacc
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...nol.'' 2021;58:2295–2303.</ref> Cites: Bokulich NA, Bamforth CW (2013) The microbiology of malting and brewing. Microbiol Mol Biol R 77:157–172
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...en.spotify.com/episode/7D3LaDgmUVICWnTEQnr7jg Episode #007 - Lactobacillus microbiology with Dr. Bryan Heit of Sui Generis Brewing blog] (1 hour 37 minutes in) Mil
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...refermentation nutritional status of grape juice: The formol method.] Food microbiology protocols. 2001:283-96.</ref>
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...refermentation nutritional status of grape juice: The formol method.] Food microbiology protocols. 2001:283-96.</ref> The sample is then titrated back to 8.2 as be
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...refermentation nutritional status of grape juice: The formol method.] Food microbiology protocols. 2001:283-96.</ref>
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...refermentation nutritional status of grape juice: The formol method.] Food microbiology protocols. 2001:283-96.</ref> With increasing ethanol concentrations the pe
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*[https://mmbr.asm.org/content/77/2/157 "The Microbiology of Malting and Brewing."]
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...rmance of Saccharomyces in alcoholic fermentations."] ''Journal of Applied Microbiology.'' 102 2007. 390-400.</ref>
...refermentation nutritional status of grape juice: The formol method.] Food microbiology protocols. 2001:283-96.</ref>
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...><ref>Bokulich NA, Bamforth CW. [https://mmbr.asm.org/content/77/2/157 The microbiology of malting and brewing.] ''Microbiol Rev.'' 2013;77(2):157–172.</ref><ref n
Yeasts – production of sulfur compounds. In: Fleet GH, ed. ''Wine Microbiology and Biotechnology.'' Switzerland: Harwood Academic Publishers; 1993:183–223
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