The major biochemical factor determining whether a strain of yeast will ferment wort rapidly is the activity of the yeast in fermenting maltose. However, maltase is always present in sufficient quantity and consequently maltose permease determines the rate of utilization of this sugar by the yeast. Similarly the utilization of maltotriose is thought to be governed by the uptake system for this sugar.
No takes yet. Share an insight, caveat, or question.
Sharoon Griffin (1970) studied this question.
Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context: