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Effects of Different Chief Fermentation Temperature on Beer Yeast Metabolic By-products

Zhijun Wang

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Abstract

The control of chief fermentation temperature was an important factor of influencing the formation of beer yeast metabolic by-products in beer ferment ation.The chief fermentation process at 9 ℃ and at 13 ℃ respectively(other p arameters were consistent) were investigated to determine the fermentation degree,diacetyl content,and higher alcohol content etc.The results suggested that the chief fermentation at 13 ℃ could produce beer yeast metabolic by-products of more suitable content.(Tran.by YUE Yang)

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The control of chief fermentation temperature was an important factor of influencing the formation of beer yeast metabolic by-products in beer ferment ation.The chief fermentation process at 9 ℃ and at 13 ℃ respectively(other p arameters were consistent) were investigated to determine the fermentation degree,diacetyl content,and higher alcohol content etc.The results suggested that the chief fermentation at 13 ℃ could produce beer yeast metabolic by-products of more suitable content.(Tran.by YUE Yang)

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Available abstract

The control of chief fermentation temperature was an important factor of influencing the formation of beer yeast metabolic by-products in beer ferment ation.The chief fermentation process at 9 ℃ and at 13 ℃ respectively(other p arameters were consistent) were investigated to determine the fermentation degree,diacetyl content,and higher alcohol content etc.The results suggested that the chief fermentation at 13 ℃ could produce beer yeast metabolic by-products of more suitable content.(Tran.by YUE Yang)

Key concepts: Fermentation, Yeast, Food science, Diacetyl, Chemistry, Brewing, Biochemistry

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