title: Use of high-ethanol-resistant yeast isolates from Nigerian palm wine in lager beer brewing.
abstract: High-ethanol-resistant yeasts, characterized as Saccharomyces sp., were isolated from Nigerian palm wine with added sucrose for high gravity brewing. The yeast isolates that survived the highest ethanol production were used to ferment brewery wort and produced 8.2 to 8.5% (v/v) ethanol; values almost double that of the control yeast from a local brewery.
authors.affiliation: Department of Applied Microbiology and Brewing, Enugu State University of Science and Technology, PMB 01660, Enugu, Nigeria.
authors.forename: R C
authors.initials: RC
authors.lastname: Agu
authors.forename: T U
authors.initials: TU
authors.lastname: Anyanwu
authors.forename: A H
authors.initials: AH
authors.lastname: Onwumelu