Journal
JOURNAL OF THE INSTITUTE OF BREWING
Volume 124, Issue 3, Pages 230-235Publisher
INST BREWING
DOI: 10.1002/jib.491
Keywords
beer wort; temperature; fermentation; volatile components
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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
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