Abstract
The experimental research was made with the aim of making the multiplication of the Saccharomvces carlbergensis beer yeast in laboratory phase and the pure cultures station, more efficient. Maintaining constant the aeration of the must, the multiplication rate of the yeast, the pressure, the stirring rate and the temperature, it can be optimized the time in which the must have to be added for the next phase of multiplication without the determination of the apparent extract.
Cuvinte cheie
brewers yeast
inoculum
production culture yeast