tailieunhanh - Báo cáo " Application of fed-batch fermentation in high-gravity brewing "

Economic demands to intensify the brewing process and increase the fermenter productivity have stimulated interest in high-gravity brewing. However, increasing wort sugar concentration can have a detrimental effect on fermentation performance, adversely affecting yeast physiology and altering the physical and flavor properties of the beer product. Many methods such as: higher pitching rates, higher fermentation temperatures, more efficient aeration than in conventional brewing, and immobilised yeast were used to improve this process | VNU Journal of Science Natural Sciences and Technology 23 2007 166-173 Application of fed-batch fermentation in high-gravity brewing Vu Tran Khanh Linh Le Van Viet Man Department of Food Technology Faculty of Chemical Engineering Ho Chi Minh City University of Technology Vietnam National University 268 Ly Thuong Kiet District 10 Ho Chi Minh City Vietnam Received 18 May 2006 Abstract. Economic demands to intensify the brewing process and increase the fermenter productivity have stimulated interest in high-gravity brewing. However increasing wort sugar concentration can have a detrimental effect on fermentation performance adversely affecting yeast physiology and altering the physical and flavor properties of the beer product. Many methods such as higher pitching rates higher fermentation temperatures more efficient aeration than in conventional brewing and immobilised yeast were used to improve this process. This study focused on the application of fed-batch fermentation in high-gravity brewing. Two fed-batch cultures with different specific gravity of the supplemented worts were examined. The specific gravity after the supplementation was the same. Despite the higher primary fermentation time both fed-batch cultures achieved higher concentration of ethanol and lower diacetyl content than those in batch fermentation. These resulted in the possibility of increasing the final beer volume and of shortening the maturation time. Keywords Fed-batch fermentation high gravity brewing Saccharomyces cerevisiae. 1. Introduction The traditional brewing is generally applied to ferment worts with 11-12oBx specific gravity to produce beers of 4-5 v v ethanol. With the need to increase productivity and consequently competitiveness on the market many breweries are changing their methods and processes for producing beer. A major innovation in brewing is high gravity brewing technology-the fermentation of wort containing 16 g or more of dissolved solids per 100 g of wort. This .

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