The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer

Krzysztof Kucharczyk and Tadeusz Tuszyński
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Krzysztof Kucharczyk: Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
Tadeusz Tuszyński: Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland

Czech Journal of Food Sciences, 2016, vol. 34, issue 3, 265-270

Abstract: The effect of wort filling time on the process of fermentation, maturation, and acetaldehyde content in beer was determined. The experiments were performed on an industrial scale, the fermentation and maturation took place in fermentation tanks. Three tanks were filled using three different intervals. Worts were aerated with sterile air and yeast was added after the second fermentation (third passage). During fermentation and maturation, changes in the content of the apparent extract and the amount of acetaldehyde were investigated. Experiments have shown that different filling times have a significant impact on the course of fermentation and the amount of acetaldehyde. With the increase of wort filling time, fermentation speed improved and acetaldehyde content decreased.

Keywords: fermentation tank; industrial scale; volatile components; apparent extract; quality of beer (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:469-2015-cjfs

DOI: 10.17221/469/2015-CJFS

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