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2017•Chemistry & Chemical TechnologyRequires access

EFFECT OF HIGH GRAVITY WORT FERMENTATION PARAMETERS ON BEER FLAVOR PROFILE

Р. Б. Косів, Tetiana Kharandiuk, Lubov Polyuzhyn, Lubov Palianytsia, Natalia Berezovska

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Abstract

The effect of main fermentation temperature on a young beer taste has been studied within the range of 282-292 K for high-density wort with the concentration of 14-18 % dry matter.The taste is provided by the content of aromatics -by-products of fermentation: acetaldehyde, vicinal diketones, n-propanol, n-butanol, ibutanol, 2-methyl-butanol, 3-methyl butanol, ethyl acetate and isoamyl acetate.

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What this paper is about

The effect of main fermentation temperature on a young beer taste has been studied within the range of 282-292 K for high-density wort with the concentration of 14-18 % dry matter.The taste is provided by the content of aromatics -by-products of fermentation: acetaldehyde, vicinal diketones, n-propanol, n-butanol, ibutanol, 2-methyl-butanol, 3-methyl butanol, ethyl acetate and isoamyl acetate.

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Available abstract

The effect of main fermentation temperature on a young beer taste has been studied within the range of 282-292 K for high-density wort with the concentration of 14-18 % dry matter.The taste is provided by the content of aromatics -by-products of fermentation: acetaldehyde, vicinal diketones, n-propanol, n-butanol, ibutanol, 2-methyl-butanol, 3-methyl butanol, ethyl acetate and isoamyl acetate.

Key concepts: Fermentation, Chemistry, Isoamyl acetate, Acetaldehyde, Food science, Flavor, Isoamyl alcohol, Taste

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EFFECT OF HIGH GRAVITY WORT FERMENTATION PARAMETERS ON BEER FLAVOR PROFILE — Research Paper | ScholarLens