The effect of pitching rate on fermentation and flavour compounds in high gravity brewing

Erten H., Tanguler H., Cakiroz H.

JOURNAL OF THE INSTITUTE OF BREWING, cilt.113, sa.1, ss.75-79, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 113 Sayı: 1
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1002/j.2050-0416.2007.tb00259.x
  • Dergi Adı: JOURNAL OF THE INSTITUTE OF BREWING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.75-79
  • Anahtar Kelimeler: fermentation, flavour compounds, high gravity, brewing, pitching rate, Saccharomyces cerevisiae, SACCHAROMYCES-CEREVISIAE, ESTER
  • Çukurova Üniversitesi Adresli: Evet

Özet

The effect of pitching rate on fermentation and production of flavour compounds was studied in high gravity wort using a lager yeast. Fermentation performance was followed by monitoring the total sugar content and yeast growth. Volatile compounds were evaluated by analysing higher alcohols, esters and carbonyl compounds at the end of fermentation. Faster fermentation rates and higher yeast counts were observed with the higher pitching levels. Lower amounts of 2- and 3-methyl-1-butanols and big her levels of 2-methyl-1-propanol were found at the increased pitching rates. The concentration of isoamyl acetate was reduced with an increased pitching rate. Higher amounts of diacetyl and 2.3-pentanedione were obtained at the lower pitching levels.