FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (9): 188-192.doi: 10.7506/spkx1002-6630-201109043
• Bioengineering • Previous Articles Next Articles
YANG Xiao-lan1,LUO Zheng-ming1,HU Shi-ping2,YANG Lei1,WANG Xu-ping1
Online:
Published:
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
CLC Number:
TS262.5
TS261.4
YANG Xiao-lan,LUO Zheng-ming,HU Shi-ping,YANG Lei,WANG Xu-ping. Reducing Total Higher Alcohol Content in High Gravity Fermentation of Beer[J]. FOOD SCIENCE, 2011, 32(9): 188-192.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201109043
https://www.spkx.net.cn/EN/Y2011/V32/I9/188