|
Abstract:
|
Economic demands to intensify the brewing process and increase the fermenter
productivity have stimulated interest in high-gravity brewing. However, increasing wort sugar
concentration can have a detrimental effect on fermentation performance, adversely affecting yeast
physiology and altering the physical and flavor properties of the beer product. Many methods such
as: higher pitching rates, higher fermentation temperatures, more efficient aeration than in
conventional brewing, and immobilised yeast were used to improve this process.
This study focused on the application of fed-batch fermentation in high-gravity brewing. Two
fed-batch cultures with different specific gravity of the supplemented worts were examined. The
specific gravity after the supplementation was the same. Despite the higher primary fermentation
time, both fed-batch cultures achieved higher concentration of ethanol and lower diacetyl content
than those in batch fermentation. These resulted in the possibility of increasing the final beer
volume and of shortening the maturation time. |