Influence of lauter turbidity and hot trub on wort composition, fermentation, and beer quality

被引：34

作者：

Kühbeck, F ^{[1
]}

Schütz, M ^{[1
]}

Thiele, F ^{[1
]}

Krottenthaler, M ^{[1
]}

Back, W ^{[1
]}

机构：

[1] Tech Univ Munich, Lehrstuhl Technol Brauerei 1, Wissensch Zentrum Weihenstephan Ernahrung Landnut, D-85354 Freising Weihenstephan, Germany

来源：

JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS | 2006年 / 64卷 / 01期

关键词：

beer quality; lipids; long-chain fatty acids; Zn;

D O I：

10.1094/ASBCJ-64-0016

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Wort turbidity, such as lauter turbidity, hot trub and cold break, and its components, particularly long-chain fatty acids and Zn, has been the subject of many discussions dealing with brewhouse procedure, fermentation performance, and resulting beer quality. In terms of these parameters, a variation of lauter turbidity and hot trub dosage was subject of this investigation. Turbid lautering and hot trub addition, respectively, cause an acceleration of brewhouse procedure and an increased fermentation speed and do not seem to lead to a deterioration of beer quality if carefully dosed.

引用

页码：16 / 28

页数：13

共 29 条

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