Aditives influence on fermentation run.

Abstract

In the work it was studied the influence of antifoam and yeast food usage on fermentation run, diacetyl reduction and finished beer quality in the wort of 13 °P gravity. Antifoam Foamsol addition in concentration 4,2 ml/hl significantly lowered foaming in the wort kettle during boiling and in CCT so it allows hop dosage decrease. Bitterness units were reduced by about 9,7 BU in CCT during fermentation with Foamsol usage, but without antifoam they were reduced by about 12,6 BU. Foam stability was not influenced, the value was around 250 s in each case. Nutritional additive Yeastlife Extra in 4 g/hl concentration helps to reduce diacetyl and whole VDK content faster. Adjunct of powdered yeast Servomyces in 1 g/hl concentration reduces fermentation time - required present extract was achieved about 12 hours earlier. Diacetyl with Yeastlife Extra was on required value 0,15 mg/l on 6th day while without usage of additive on 7th day.In the work it was studied the influence of antifoam and yeast food usage on fermentation run, diacetyl reduction and finished beer quality in the wort of 13 °P gravity. Antifoam Foamsol addition in concentration 4,2 ml/hl significantly lowered foaming in the wort kettle during boiling and in CCT so it allows hop dosage decrease. Bitterness units were reduced by about 9,7 BU in CCT during fermentation with Foamsol usage, but without antifoam they were reduced by about 12,6 BU. Foam stability was not influenced, the value was around 250 s in each case. Nutritional additive Yeastlife Extra in 4 g/hl concentration helps to reduce diacetyl and whole VDK content faster. Adjunct of powdered yeast Servomyces in 1 g/hl concentration reduces fermentation time - required present extract was achieved about 12 hours earlier. Diacetyl with Yeastlife Extra was on required value 0,15 mg/l on 6th day while without usage of additive on 7th day.

Keywords

• diacetyl
• fermentation
• wort
• foam
• beer