Study on Factors Affecting Formaldehyde Metabolism in Beer Brewing

Abstract

Abstract: Formaldehyde is produced by yeast metabolism. It is accumulated and then reduced during beer brewing. The peak value and valley value of formaldehyde concentration during beer brewing were employed to describe the formaldehyde accumulation and reduction in this paper. Results showed that: (1) Higher peak value was gained when the dissolved oxygen concentration is too high or too low in the wort. The optimal concentration of dissolved oxygen in wort for less formaldehyde accumulation is 12～13mg/L. Lower peak value or valley value is gained by brewing with lower generation yeasts inoculated. (2) The optimal inoculum size for less formaldehyde accumulation is about 2×107 cell/ml. (3)More formaldehyde is reduced with higher reduction temperature. (4)The original extract concentration in wort affects the formaldehyde metabolism. Higher original extract concentration results more formaldehyde accumulated during beer brewing. (5)It has little effect on the formaldehyde reduction by prolonging the reduction time.

Key words: beer, formaldehyde, factors

LIN Xiao-Rong, REN Si-Jie, LI Wei, LIU Bei-Dou, LU Jian. Study on Factors Affecting Formaldehyde Metabolism in Beer Brewing[J]. FOOD SCIENCE, 2007, 28(1): 191-195.

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Study on Factors Affecting Formaldehyde Metabolism in Beer Brewing

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