Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry (Oct 2010)
EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE CONTENT OF ACETALDEHYDE IN BEER
Abstract
The purpose of this work was to examine the influence of the temperature, the pitching rate of yeast and wort composition (Free Amino Nitrogen) on the content of acetaldehyde in beer. It is known, that higher fermentation temperatures stimulate the formation of acetaldehyde, as well as the higher rate of acetaldehyde reduction, leading to lower concentrations in the final beer. Beer produced with increased pitching rate of yeast (26 and 35 × 10[sup]6[/sup] cells•mL[sup]-1[/sup]), contains lower quantities of acetaldehyde as compared to the control beer. Lower content of α-amino nitrogen in result of substitution of 5 to 10�0of the malt with rice, sugar or a combination of both does not lead to considerable differences in the acetaldehyde concentration in beer.
