EVALUATION OF FERMENTATION PARAMETERS DURING HIGH-GRAVITY BEER PRODUCTION

Brazilian Journal of Chemical Engineering. 2001;18(4):459-465 DOI 10.1590/S0104-66322001000400010

 

Journal Homepage

Journal Title: Brazilian Journal of Chemical Engineering

ISSN: 0104-6632 (Print); 1678-4383 (Online)

Publisher: Brazilian Society of Chemical Engineering

LCC Subject Category: Technology: Chemical technology: Chemical engineering

Country of publisher: Brazil

Language of fulltext: English

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AUTHORS

R.B. Almeida
J.B. Almeida e Silva
U.A. Lima
D.P. Silva
A.N. Assis

EDITORIAL INFORMATION

Peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 12 weeks

 

Abstract | Full Text

A large number of advantages are obtained from the use of highly concentrated worts during the production of beer in a process referred to as "high-gravity". However, problems related to slow or stuck fermentations, which cause the lower productivity and possibility of contamination, are encountered. This study examines the influence of factors pH, percentage of corn syrup, initial wort concentration and fermentation temperature on the fermentation parameters, namely productivity, wort attenuation and the yield coefficient for sugar-to-ethanol conversion. The results show that productivity increased when the higher temperature, the higher wort concentration and the lower syrup percentage were used, while wort attenuation increased when lower wort concentration and no syrup were used. The yield coefficient for sugar-to-ethanol conversion was not influenced by any of the factors studied.