Talk:Yeast flocculation

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 04:26, 4 July 2008 (UTC)[reply]

Undefined References[edit]

The article contains plenty of references in the text, which are not listed in the reference list. For example, (Calleja, 1987), (Stratford and Assinder, 1991), (Masy et al., 1992; Dengis and Rouxhet, 1997), and many more. Would somebody be so kind to fix this? Williams12357 (talk) 08:55, 5 May 2012 (UTC)[reply]

Article looks like a cut-and-paste job. The reader needs to be told about the basics, particularly in relation to beer brewing.08:23, 24 March 2014 (UTC) — Preceding unsigned comment added by 220.244.89.172 (talk)

Yeast to large for Brownian motion - false statement.[edit]

Brownian motion was first describe based on random motion of pollen, a plant cell, suspended in water. On average, most pollen cells are larger than any yeast cell. Thus thew statement that Brownian motion is not applicable to yeast due to size is incorrect. I suspect that the surface charge repulsion plays has a greater influence in inhibiting the flocculation of yeast cells. Noone mentions that cells dying release all kinds of sticky stuff, proteins, lipids and especially DNA, which would cause the cells to stick together. So please correct that statement. — Preceding unsigned comment added by 73.24.230.250 (talk) 04:52, 22 July 2016 (UTC)[reply]