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Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze
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SYSNO ASEP 0327361 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze Title Čistý vliv osmotického tlaku na průběh fermentace, vitalitu kvasnic, chuť a zákal piva Author(s) Sigler, Karel (MBU-M) RID
Matoulková, D. (CZ)
Dienstbier, M. (CZ)
Gabriel, P. (CZ)Source Title Applied Microbiology and Biotechnology. - : Springer - ISSN 0175-7598
Roč. 82, č. 6 (2009), s. 1027-1035Number of pages 8 s. Language eng - English Country DE - Germany Keywords wort osmolarity ; high-gravity brewing ; fermentation course Subject RIV EE - Microbiology, Virology R&D Projects 1M0570 GA MŠMT - Ministry of Education, Youth and Sports (MEYS) CEZ AV0Z50200510 - MBU-M (2005-2011) UT WOS 000265382200004 DOI https://doi.org/10.1007/s00253-008-1830-6 Annotation The net effect of increased wort osmolarity on fermentation time, yeast vitality and sedimentation, beer flavor compounds, and haze was determined in fermentations with 12 wort supplemented with sorbitol to reach 16 and 20. Fermentations in 16 and 20 worts decreased yeast vitality and proliferation, and increased fermentation time. Repitching aggravated these effects. Beer brewed at increased osmolarity was characterized by increased levels of diacetyl and pentanedione and lower levels of dimethylsulfide and acetaldehyde. Esters and higher alcohols displayed small variations irrespective of wort osmolarity or repitching Workplace Institute of Microbiology Contact Eliška Spurná, eliska.spurna@biomed.cas.cz, Tel.: 241 062 231 Year of Publishing 2010
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