NDLI: Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze

Content Provider	Springer Nature Link
Author	Sigler, K. Matoulková, D. Dienstbier, M. Gabriel, P.
Copyright Year	2008
Abstract	The net effect of increased wort osmolarity on fermentation time, bottom yeast vitality and sedimentation, beer flavor compounds, and haze was determined in fermentations with 12° all-malt wort supplemented with sorbitol to reach osmolarity equal to 16° and 20°. Three pitchings were performed in 12°/12°/12°, 16°/16°/12°, and 20°/20°/12° worts. Fermentations in 16° and 20° worts decreased yeast vitality measured as acidification power (AP) by a maximum of 10%, lowered yeast proliferation, and increased fermentation time. Repitching aggravated these effects. The 3rd “back to normal” pitching into 12° wort restored the yeast AP and reproductive abilities while the extended fermentation time remained. Yeast sedimentation in 16° and 20° worts was delayed but increased about two times at fermentation end relative to that in 12° wort. Third “back-to-normal” pitching abolished the delay in sedimentation and reduced its extent, which became nearly equal in all variants. 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. Increased wort osmolarity had no appreciable effect on the haze of green beer and accelerated beer clarification during maturation. In all variants, chill haze increased with repitching.
Starting Page	1027
Ending Page	1035
Page Count	9
File Format	PDF
ISSN	01757598
Journal	Applied Microbiology and Biotechnology
Volume Number	82
Issue Number	6
e-ISSN	14320614
Language	English
Publisher	Springer-Verlag
Publisher Date	2009-01-03
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	Wort osmolarity High-gravity brewing Fermentation course Yeast vitality Flavor compounds Beer haze Microbial Genetics and Genomics Microbiology Biotechnology
Content Type	Text
Resource Type	Article
Subject	Medicine Applied Microbiology and Biotechnology Biotechnology

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