INFLUENCE OF AERATION TIME ON FERMENTATION PERFORMANCE OF THE IMMOBILIZED YEAST IN HIGH GRAVITY BREWING
Tran Quoc Hien; Le Van Viet Man; Hoang Kim Anh (2009). INFLUENCE OF AERATION TIME ON FERMENTATION PERFORMANCE OF THE IMMOBILIZED YEAST IN HIGH GRAVITY BREWING. Tạp chí Khoa học và Công nghệ các trường đại học kỹ thuật(72), 23. https://vjol.info.vn/DHBK/article/view/11061/
Tóm tắt
An adequate oxygen supply is essential for brewer yeast growth and the brewing fermentation can complete rapidly. In this paper, batch fermentation system was used to study the influence of the aeration time on high gravity brewing using Saccharomyces cerevisiae immobilized in calcium alginate gel. During the first period of fermentation, when the aeration time increased from 0 to 20 h, the fermentation time decreased 41.67%. However, the ethanol concentration in green beer decreased 9.46%. The suitable aeration time after pitching was 12h in high gravity brewing.Key words: calcium alginate gel, high gravity brewing, immobilization, Saccharomyces cerevisiae, wort oxygenation.