The effect of temperature on fermentation and beer volatiles at an industrial scale

被引：28

作者：

Kucharczyk, Krzysztof ^{[1
]}

Tuszynski, Tadeusz ^{[1
]}

机构：

[1] Cracow Sch Hlth Promot, Ul Krowoderska 73, PL-31158 Krakow, Poland

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 2018年 / 124卷 / 03期

关键词：

beer wort; temperature; fermentation; volatile components; FLAVOR; MATURATION;

D O I：

10.1002/jib.491

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this work was to determine the impact of temperature on fermentation and maturation, and the volatile composition of beer and yeast viability on an industrial scale. Fermentations were conducted at 8.5, 10 and 11.5 degrees C with maturation at - 1 degrees C. During fermentation and maturation, the changes in extract, yeast growth and esters, alcohols and carbonyl compounds were investigated. Experiments confirmed that the temperature of fermentation had a significant impact on the course of fermentation and maturation. As the wort fermentation temperature increased, the content of acetaldehyde and vicinal diketones decreased whilst the content of esters and higher alcohols increased. Copyright (c) 2018 The Institute of Brewing & Distilling

引用

页码：230 / 235

页数：6

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