Abstract: In order to reduce the total content of higher alcohols in the high gravity fermentation of beer, the effects of process conditions including sugar addition, inoculation quantity and the content of α-amino nitrogen in wort on the production of higher alcohols during the fermentation of 18°Bx wort were investigated. The results showed that the production of higher alcohols in 18°Bx wort was significantly higher when compared with 12°Bx wort. The production of higher alcohols in 18°Bx wort declined when the necessary quantity of syrup was divided and then added twice but not once, the inoculation quantity of yeast was controlled at 3 × 107 cells/mL and the content of α-amino nitrogen at 230 mg/L.

Key words: high gravity brewing, higher alcohols, inoculation quantity, malt syrup, α-amino nitrogen