Accelerated Fermentation of High-Gravity Worts and its Effect on Yeast Performance

Fernández, Sergio; Machuca, N.; Gonzalez, M.G.; Sierra, J. A.

doi:10.1094/asbcj-43-0109

Cited by 8 publications

(9 citation statements)

References 8 publications

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“…Fernandez et al . obtained similar results. Brewery worts were fermented at three temperature programmes (initial temperature of 10°C and maximum temperatures of 16, 18 and 20°C).…”

Section: Resultssupporting

confidence: 74%

“…That the diacetyl level was below the threshold value in the fermentation was probably due to more yeast cells remaining in suspension at the end of the fermentation, compared with the other fermentations. Fernandez et al (30) obtained similar results. Brewery worts were fermented at three temperature programmes (initial temperature of 10°C and maximum temperatures of 16, 18 and 20°C).…”

Section: Volatile Flavour Compoundsmentioning

confidence: 56%

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The effect of temperature on fermentation and beer volatiles at an industrial scale

Kucharczyk

Tuszyński

2018

J. Inst. Brew.

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The aim of this work was to determine the impact of temperature on fermentation and maturation, and the volatile composition of beer and yeast viability on an industrial scale. Fermentations were conducted at 8.5, 10 and 11.5°C with maturation at −1°C. During fermentation and maturation, the changes in extract, yeast growth and esters, alcohols and carbonyl compounds were investigated. Experiments confirmed that the temperature of fermentation had a significant impact on the course of fermentation and maturation. As the wort fermentation temperature increased, the content of acetaldehyde and vicinal diketones decreased whilst the content of esters and higher alcohols increased. Copyright © 2018 The Institute of Brewing & Distilling

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“…Fernandez et al . obtained similar results. Brewery worts were fermented at three temperature programmes (initial temperature of 10°C and maximum temperatures of 16, 18 and 20°C).…”

Section: Resultssupporting

confidence: 74%

Section: Volatile Flavour Compoundsmentioning

confidence: 56%

The effect of temperature on fermentation and beer volatiles at an industrial scale

Kucharczyk

Tuszyński

2018

J. Inst. Brew.

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“…Although some researchers 10,12 have indicated that yeast viability would be adversely affected by increased wort gravities, in the present work, the viability of the outflowing free yeast remained relatively high (above 90%) throughout the duration of the experiment (Fig. 4).…”

Section: Influence Of Wort Original Gravity (Og) On Fermentative Paracontrasting

confidence: 52%

High Gravity Brewing by Continuous Process Using Immobilised Yeast: Effect of Wort Original Gravity on Fermentation Performance

Dragone¹,

Mussatto²,

Silva³

2007

Journal of the Institute of Brewing

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The present work evaluated the influence of all-malt wort original gravity on fermentative parameters and flavour-active compound formation during primary fermentation of high gravity brewing by a continuous process using a lager yeast immobilised on a natural carrier obtained from brewer's spent grain (the main brewery by-product). The all-malt worts with original gravity (OG) ranging from 13.4 to 18.5°Plato were prepared by diluting a very-high-gravity wort (20°Plato) with sterile brewery water. The continuous assay was carried out in a bubble column bioreactor with a total working volume of 5.2 litres, at 15°C, using a constant gas flow rate of 250 mL/min (200 mL/min of CO 2 and 50 mL/min of air) and a dilution rate of 0.04 h -1 (residence time of 25 h). The results indicated that as the wort OG was increased, the ethanol concentration of the outflowing beer increased. On the other hand, the continuous fermentation of the most concentrated worts (16.6 and 18.5°Plato) resulted in beers with unbalanced flavour profiles due to excessive ethyl acetate formation. The immobilised cell concentration appeared to be nearly independent from increasing wort OG.

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“…The need arises to employ a taste panel to determine the quality and acceptability of the beer. To reduce the adverse effects of HG fermentation on the behaviour of yeast, it may be necessary to modify the medium by adding various nutrients such as amino acids, unsaturated fatty acids and sterols (Fernandez et al, 1985).…”

Section: Determination Of Beer Quality Parametersmentioning

confidence: 99%

“…In the brewing of clear beer, high gravity fermentation technology has proved to be a technique that allows for high utilisation of raw materials and equipment while maintaining the quality of the beer. Disadvantages of HG technology reported for clear beer brewing include longer fermentation times to allow efficient fermentable substrate use, decreased foam stability and possible different flavour characteristics from normal gravity fermentations (Fernandez et al, 1985;Younis and Stewart, 1999;Erten et al, 2007;Dragone et al, 2007). While HG technology has many advantages, most research has mainly been directed to its application in clear beer.…”

Section: Introductionmentioning

confidence: 99%

Application of high gravity fermentation worts to the brewing of industrial opaque beer

Misihairabgwi¹,

Kudita²,

Zvauya³

2015

J. Brew. Distilling

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Fermentation of worts with high concentrations of fermentable sugars has become common practice in large clear beer breweries that use high gravity worts containing 16-18% (w/v) dissolved solids to obtain high alcohol contents. Normal and high gravity worts, ranging from 12 to 20% (w/v) initial dissolved solid contents were used in industrial opaque beer brewing and the biochemical characteristics of the brews were determined. Characteristics of the beers varied according to wort gravity. Decreases in dissolved solids and maltose contents were recorded during fermentation for all the brews. Higher residual dissolved solids, ranging from 6.5 to 11% (w/v), were recorded for the high gravity brews as compared to the normal brews, which had 3.5% (w/v) residual dissolved solids. An increase in ethanol levels was recorded during alcoholic fermentation for all the brews and the maximum ethanol levels, recorded after 72 h of fermentation for all the brews, were 3.5 and 6.0% (v/v) for the normal and high gravity beers, respectively. The optimal wort dissolved solids content recorded with regard to ethanol productivity was 18% (w/v). Increases in lactic acid and acetic acid levels were recorded for the brews, reaching maximum levels of 2.25 and 0.48 g/L, respectively, after 96 h of fermentation. No propionic acid was detected in any of the brews. Considering the quality of the beer, there was no settling observed for all the beers at 48 h of aging. Viscosity values, ranging from 100 to 190 mPa.s were higher than the expected levels for the industrial opaque beer (60-80 mPa.s) and values recorded for head were within the expected range for the industrial opaque beer (3 to 4).

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Accelerated Fermentation of High-Gravity Worts and its Effect on Yeast Performance

Cited by 8 publications

References 8 publications

The effect of temperature on fermentation and beer volatiles at an industrial scale

The effect of temperature on fermentation and beer volatiles at an industrial scale

High Gravity Brewing by Continuous Process Using Immobilised Yeast: Effect of Wort Original Gravity on Fermentation Performance

Application of high gravity fermentation worts to the brewing of industrial opaque beer

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