
Researchers at the University of Otago (Dunedin, New Zealand) and the University of Auckland (Auckland, New Zealand) out to show that applying audible sound via a linear actuator, which impacted primarily on particle motion rather than the pressure component of audible sound, would significantly decrease beer fermentation time compared to control fermentations by keeping more viable yeast in suspension. Gas chromatography-mass spectrometry (GC-MS) was used to measure the abundance of volatile organic compounds (VOCs) in the beer samples.




























