dear master24

Breve notícia sobre o que anda rolando ultimamente na parte de hidratação de fermento/levedura para cerveja artesanal! Alguns artigos de referência TRACEY, R. P.; SIMPSON, Estelle. Effect of rehydration temperature of active dried yeast on wine production and quality. South African Journal of Enology and Viticulture, v. 7, n. 2, p. 66-70, 2017. JENKINS, D. M. et al. Rehydration of active dry brewing yeast and its effect on cell viability. Journal of the Institute of Brewing, v. 117, n. 3, p. 377-382, 2011. RODRÍGUEZ-PORRATA, B. et al. Vitality enhancement of the rehydrated active dry wine yeast. International journal of food microbiology, v. 126, n. 1-2, p. 116-122, 2008. NOVO, Maria Teresa et al. Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations. International journal of food microbiology, v. 86, n. 1, p. 153-161, 2003.