Accelerated Fermentation of Brewer's Wort by Saccharomyces carlsbergensis-Reference-Cited by-同舟云学术

Accelerated Fermentation of Brewer's Wort by Saccharomyces carlsbergensis

Published:1975-12 Issue:6 Volume:30 Page:970-974
ISSN:0003-6919
Container-title:Applied Microbiology
language:en
Short-container-title:Appl Microbiol

Author:

Porter Sookie C.¹²

Affiliation:

1. United States Department of Agriculture, Agricultural Research Service, Madison, Wisconsin 53705

2. Barley and Malt Laboratory, Madison, Wisconsin 53705

Abstract

A rapid procedure for wort fermentation with Saccharomyces carlsbergensis at 12 C is described. Fermentation time was reduced from 7 to 4 days with normal inoculum by shaking. Increasing the inoculation to 5 to 10 times normal and shaking resulted in complete fermentation in 3 days. Maximum yeast population was reached rapidly with the large inocula, but fermentation proceeded at approximately the same rate when inoculations in excess of four times the normal were used. Similar results were obtained with both small-scale (100 ml) and microbrew (2.4 liters) fermentations.

Publisher

American Society for Microbiology

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

https://journals.asm.org/doi/pdf/10.1128/am.30.6.970-974.1975

Reference16 articles.

1. Temperature dependence of vitamin requirements of some brewery yeasts;Amaha M.;J. Inst. Brew. London,1961

2. American Society of Brewing Chemists. 1958. Methods of analysis 6th ed. The American Society of Brewing Chemists Madison Wis.

3. Ayripii T. 1963. Formation of phenethyl alcohol during alcoholic fermentation compared with the formation of aliphatic fusel alcohols p. 276-287. In Proc. Eur. Brew. Conv. Congr. Brussels. Elsevier Publishing Co. New York.

4. A rapid procedure for reducing the diacetyl content of beer;Baker D. A.;J. Inst. Brew. London,1973

5. Burkhart B. A. 0. J. Otis and A. D. Dickson. 1960. A microbrewery for the early quality evaluation of hybrid barley selections p. 123-128. In Proc. Am. Soc. Brew. Chem. American Society of Brewing Chemists St. Paul Minn.