Temperature Influence on Fermentation Speed and Organoleptic Beer Properties.

Abstract

The objective of this work was to study temperature changes during the process of primary and secondary fermentation and their effect on fermentation speed, foam stability and organoleptic properties of beer. The experiments were carried out with 13 % hopped worts, with pitching temperature of 8,5 °C and temperature control from 10 and 13 °C to 14 °C during primary fermentation. For fermentation, production strains of brewery yeast Saccharomyces cerevisiae, variety uvarum W 34/70 were used. By changing temperature during the primary fermentation process and by keeping this temperature also during secondary fermentation, good organoleptic properties of beer were obtained (palatefulness, bitterness and body), together with foaming power, and faster fermentation process.The objective of this work was to study temperature changes during the process of primary and secondary fermentation and their effect on fermentation speed, foam stability and organoleptic properties of beer. The experiments were carried out with 13 % hopped worts, with pitching temperature of 8,5 °C and temperature control from 10 and 13 °C to 14 °C during primary fermentation. For fermentation, production strains of brewery yeast Saccharomyces cerevisiae, variety uvarum W 34/70 were used. By changing temperature during the primary fermentation process and by keeping this temperature also during secondary fermentation, good organoleptic properties of beer were obtained (palatefulness, bitterness and body), together with foaming power, and faster fermentation process.

Keywords

• beer
• fermentation
• temperature
• foam
• palate