The German Beer Law

Narziß, L.

doi:10.1002/j.2050-0416.1984.tb04288.x

Cited by 27 publications

(10 citation statements)

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“…In all cases, the maximum values of VDK were observed on the fourth day of fermentation, confirming the known relationship between accumulation of these compounds during fermentation and yeast growth (maximum cell counts were detected by the third day of fermentation). Both strains showed a well-defined tendency to produce lower levels of total VDK as the maximum fermentation temperature was raised to 20° C. The yeast strain had a definite influence on the speed of reduction of VDK (15). In all fermentations in which strain J-2036 was used, the levels of VDK were lower than those with strain J-3015, regardless of fermentation temperature or gravity of the worts.…”

Section: Resultsmentioning

confidence: 95%

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

Fernández

Machuca

Gonzalez

et al. 1985

Journal of the American Society of Brewing Chemists

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Brewery worts of 16, 18, and 20° P were fermented with two yeast strains (J-3015 and J-2036), at three temperature programs (initial temperature of 10°C and maximum temperatures of 16, 18, and 20° C). The attenuation curves were normal with the three wort gravities. The pitching rate had to be increased proportionally to the increase in gravity. The percent of dead cells in the yeast collected after each fermentation was proportional to the gravity of the wort, and this effect was more pronounced when the yeasts were in contact with beers with an alcohol content above 4% by weight at high temperatures (18-20°C). The collected yeast was used in subsequent fermentations, adjusting the pitching rate to compensate for the percent of dead cells. The total vicinal diketone (VDK) curves were different, with strain J-3015 producing higher levels of VDK precursors-during fermentation when a maximum temperature of 16° C was used. Both strains showed a tendency to produce lower levels of total VDK as the maximum temperature of fermentation was raised to 20° C.

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Section: Resultsmentioning

confidence: 95%

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

Fernández

Machuca

Gonzalez

et al. 1985

Journal of the American Society of Brewing Chemists

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“…However, SChaaf, Heinisch and Zimmerman (1989) have demonstrated that overproduction of glycolytic enzymes in mutant strains did not result in an increase in rates of ethanol production. Furthermore, the necessity for phosphofructokinase activity for ethanol production from glucose has been questioned (Breitenback-Schmitt et al, 1984;Heinisch and Zimmermann, 1985). It is argued that ethanol accumulation is explainable in terms of the limited c.A.…”

Section: Fermentation Efficiencymentioning

confidence: 98%

“…Indeed in Germany the Beer Purity Laws, or Reinheitsgebot, preclude the use of other sources of extract (Narziss, 1984). In the UK and other countries, other constituents, termed adjuncts may be used, for example, unmalted cereals, potato starch and sugar syrups from a variety of sources (Lloyd, 1986).…”

Section: Overview Of Modem Developmentsmentioning

confidence: 98%

4 Developments in Brewery Fermentation

1991

Biotechnology and Genetic Engineering Reviews

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“…A separate vessel is required for lactic acid production where part of the mashed malt is subjected to lactic acid fermentation, then returned to the mashing vessel. Brewers needing to satisfy the German purity law of 1516 can only reduce the pH of the mash or wort by bioacidification ; however, the process can also be used for cost reduction.…”

Section: Introductionmentioning

confidence: 99%

The simultaneous saccharification and fermentation of malt dust and use in the acidification of mash

Baltaci¹,

Hamamcı²

2019

J. Inst. Brew.

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In brewing, the mash or wort is frequently acidified by the addition of lactic acid or the bioacidification of the mash. The present study provides an alternative approach for mash or wort acidification by the simultaneous saccharification and fermentation (SSF) of malt dust. In this method, fermentable carbohydrates released by the enzymatic breakdown of the cellulosic portion of the malt dust are converted to lactic acid by lactic acid bacteria. The effect of temperature, ranging between 45 and 51°C, solid loading of malt dust at 2, 5 and 10% (w/v) on a dry basis, and enzyme loading at 0.65, 2.6 and 6.5 filter paper units (FPU) per gram malt dust on SSF and change in pH in mash acidification were examined. The final pH and lactic acid concentration and final glucose concentration of the SSF media were significantly affected by the temperature of the process (p < 0.05). The highest lactic acid titre (9.7 g/L) and the lowest pH (3.12) were obtained by SSF of 10% (w/v) malt dust at 45°C with 6.5 FPU/g. The pH of the mashing solution [containing 20% (w/v) ground malt] decreased to around 5.4 and 5.2 after adding 1.9 and 2.9% of SSF media with pH 3.39.

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The German Beer Law

Abstract: The principles of the German Beer Laws based on the Bavarian Purity Law of 1516 have still an important impact on methods currently used in the German brewing industry

Cited by 27 publications

References 0 publications

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

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

4 Developments in Brewery Fermentation

The simultaneous saccharification and fermentation of malt dust and use in the acidification of mash

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