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, vol.113, no.1, pp.75-79, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 113 Issue: 1
  • Publication Date: 2007
  • Doi Number: 10.1002/j.2050-0416.2007.tb00259.x
  • Journal Name: JOURNAL OF THE INSTITUTE OF BREWING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.75-79
  • Keywords: fermentation, flavour compounds, high gravity, brewing, pitching rate, Saccharomyces cerevisiae, SACCHAROMYCES-CEREVISIAE, ESTER
  • Çukurova University Affiliated: Yes

Abstract

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.