FIGURE 4.
Maltose and Maltotriose concentrations in all-malt 12°P wort, and beer after fermentation at 15°C for up to 39 days. Strains include one lager reference strain (TUM 34/70), as well as the German strain of S. jurei (TUM 629), and the type strain of S. eubayanus (C902). Dots represent the individual fermentations and bars show the mean of the duplicates.
