A Fermentation Assay for Wort Element Availability

Jacobsen, T.; Hagk, T.; Lie, S.

doi:10.1002/j.2050-0416.1982.tb04129.x

Cited by 12 publications

(7 citation statements)

References 3 publications

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“…25,69,75 On the other hand, some authors described fermentation problems and even an adverse final beer quality when worts were very bright. 2,46,50,62,90 This may be particularly important when adjuncts (e.g. rice) are used for brewing.…”

Section: Discussionmentioning

confidence: 99%

“…46,62 The reason for this might be that the little or no trub carry-over to the fermentation tank minimizes the physical and nutritional benefits of trub needed for proper yeast growth and adequate fermentation performance. 53 According to Klopper et al 50 the adsorption of fatty acids to hot trub during wort boiling and its removal in whirlpool operation is probably the explanation of fermentation problems of too brilliant wort filtration.…”

Section: Fermentationmentioning

confidence: 99%

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Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality - A Review

Kühbeck

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Krottenthaler

2006

Journal of the Institute of Brewing

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This review paper covers a variety of aspects concerning lauter turbidity and wort clarity that have been published in the past decades. The components of wort which are connected to an increased lauter turbidity, such as lipids and long-chain fatty acids, are presented as well as how the further steps of wort production, i.e. wort boiling and clarification, have an impact thereon. Besides the influence of lauter turbidity on wort quality, technical aspects affecting lauter turbidity are discussed by comparing different lauter systems such as lauter tun, mash filter and strainmaster. It is further highlighted, how lauter turbidity and its components influence fermentation performance and yeast vitality. Finally, the consequences of increased wort turbidity for the resulting beers in terms of flavour quality, flavour stability, nonbiological stability and foam stability are described.

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Section: Discussionmentioning

confidence: 99%

Section: Fermentationmentioning

confidence: 99%

Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality - A Review

Kühbeck

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Krottenthaler

2006

Journal of the Institute of Brewing

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“…Fermentation progression was monitored by measuring sugar utilisation in terms of weight loss over time [19,20]. Homogeneity was ensured by gentle agitation using a £at bed 15-place immersible magnetic stirrer.…”

Section: Fermentationsmentioning

confidence: 99%

The impact of brewing yeast cell age on fermentation performance, attenuation and flocculation

Powell

Quain²,

Smart

2003

FEMS Yeast Research

120

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Individual cells of the yeast Saccharomyces cerevisiae exhibit a finite replicative lifespan, which is widely believed to be a function of the number of divisions undertaken. As a consequence of ageing, yeast cells undergo constant modifications in terms of physiology, morphology and gene expression. Such characteristics play an important role in the performance of yeast during alcoholic beverage production, influencing sugar uptake, alcohol and flavour production and also the flocculation properties of the yeast strain. However, although yeast fermentation performance is strongly influenced by the condition of the yeast culture employed, until recently cell age has not been considered to be important to the process. In order to ascertain the effect of replicative cell age on fermentation performance, age synchronised populations of a lager strain were prepared using sedimentation through sucrose gradients. Each age fraction was analysed for the ability to utilise fermentable sugars and the capacity to flocculate. In addition cell wall properties associated with flocculation were determined for cells within each age fraction. Aged cells were observed to ferment more efficiently and at a higher rate than mixed aged or virgin cell cultures. Additionally, the flocculation potential and cell surface hydrophobicity of cells was observed to increase in conjunction with cell age. The mechanism of ageing and senescence in brewing yeast is a complex process, however here we demonstrate the impact of yeast cell ageing on fermentation performance.

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“…Zde je pro rychlost fermentace limitující transport sacharidů [22] a syntéza bílkovin, kam patří syntéza enzymu alkoholdehydrogenasy [23]. Opačný efekt je pozorován u sladin s nízkým obsahem zinku, které se v praxi nazývají jako "loudavé", a v extrémním případě může nastat i předčasná flokulace kvasnic [24]. V dalších dnech kvašení se rychlost stabilizovala a po 72 hodinách kvašení byla výsledná hloubka prokvašení ve srovnání s kontrolními variantami stejná.…”

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“…In this case, the fermentation speed is limited by the saccharides transport [22] and protein synthesis, which includes the synthesis of the alcoholdehydrogenesis enzyme [23]. The opposite effect has been observed in low zinc content malts that are sometimes called "sluggish" in practice and in extreme cases, a premature yeast flocculation may occur [24]. In following days, the fermentation speed stabilized and after 72 hours, the resultant depth of fermentation was the same as the one of the control variants.…”

mentioning

confidence: 99%

Zinc - effect on the spring barleyʼs plant and roots growth, grain technological quality, and yeast fermentation.

Cerkal¹,

Hřivna²,

Ryant³

et al. 2010

Kvasny Prum

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152Zinek -vliv na růst rostlin a kořenů ječmene, technologickou kvalitu zrna a kvašení sladiny Zinek -vliv na růst rostlin a kořenů ječmene, technologickou kvalitu zrna a kvašení sladiny Zinc -effect on the spring barley's plant and roots growth, grain technological quality, and yeast fermentation RADIM ) na velikost kořenového systému rostlin (měřena jeho elektrická kapacita v DC 23 a 57), výnos a kvalitu zrna a průběh kvašení sladiny u šesti odrůd ječmene jarního (Bojos, Jersey, Kompakt, Malz, Sebastian, Tolar). V působení zinku na rozvoj kořenového systému se prokázaly odrůdové diference. Výnos zrna se po aplikaci zvýšil v průměru o 3 %, vzrostl podíl přepadu zrna na sítě 2,5 mm (o 9 %) a hmotnost tisíce zrn (o téměř 2 %). Aplikace zinku vedla k vyšší syntéze škrobu v zrnu, hodnoty obsahu extraktu narostly o 0,3-0,5 %. Po ošetření porostů zinečnatým hnojivem se zvýšil obsah nativního obsahu zinku v zrnu o 3-11 %. Výno-sem zrna ječmene bylo průměrně odčerpáno 143 g.ha -1 zinku (od 126 g.ha -1 -Kompakt do 159 g.ha -1 -Bojos). Vyšší odběr zinku byl zaznamenán u porostů po foliární aplikaci zinečnatého hnojiva (o 10-17 %). Byla prokázána negativní korelace obsahu zinku s obsahem N látek v zrnu (od r = -0,274 do -0,525**) a pozitivní vztah tohoto mikroelementu s obsahem škrobu (r = 0,014 až 0,367*). Pozitivní závislosti byly zjištěny ve vztahu obsahu zinku a friability (r = 0,329*-0,691***), resp. USJ (r = 0,274-0,603***), negativní naopak k obsahu β-glukanů v zrnu (r = -0,265 až -0,521**). U variant hnojených zinkem byly prokázány rychlejší procesy fermentace sladiny v prvních 24 hodinách (o 1-1,5 %), na výsledné hloubce prokvašení se tato skutečnost neprojevila (diference mezi kontrolní a ošetře-nými variantami byla 0,1 %).Cerkal, R. -Hřivna, L. -Ryant, P. -Prokeš, J. -Březinová Belcredi, N. -Vejražka, K. -Michnová, M. -Gregor, T.: Zinc -effect on the spring barleyʼs plant and roots growth, grain technological quality, and yeast fermentation. Kvasny Prum. 56, 2010, No. 3, p. 152-159. In 2005, the effect of zinc foliar application (0.5 kg.ha -1 in DC 31 and 55 growth stage in the form of the Zinran fertilizer containing sulphate and zinc oxide -19.8 and 52.3 %) on the size of the plants root system (its electric capacity in DC 23 and 57 was measured), the yield and quality of grain, and the course of the sweet wort fermentation process of six spring barley varieties (Bojos, Jersey, Kompakt, Malz, Sebastian, Tolar) was studied. Varietal differences were found in regard to the impact of zinc on the root system development. The grain yield rose by 3% on average after zinc application and so did grain over sieve 2.5 mm (by 9%) and weight of thousand grains (by almost 2%). Zinc application led to a higher starch synthesis in the grain, the extract content values increased by 0.3-0.5%. After the zinc fertilizer treatment, the native zinc content in grain increased by 3-11%. On average, 143 g.ha -1 was taken up by the grain yield (from 126 g.ha -1 -Kompakt to 159 g.ha -1 -Bojos), a higher uptake was observed in stan...

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A Fermentation Assay for Wort Element Availability

Cited by 12 publications

References 3 publications

Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality - A Review

Influence of Lauter Turbidity on Wort Composition, Fermentation Performance and Beer Quality - A Review

The impact of brewing yeast cell age on fermentation performance, attenuation and flocculation

Zinc - effect on the spring barleyʼs plant and roots growth, grain technological quality, and yeast fermentation.

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