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Influence of yeast strain, temperature, pressure and way of wort pitching on sulphur dioxide formation during brewery fermentation.

[In Czech. / En tchèque.]

Author(s) : BASAROVA G., VERNEROVA J., SEVCIK L., JANOUSEK J.

Type of article: Article

Summary

The start of the significant sulphur dioxide rise in the fermenting medium took place at the initial phases of cell suspension decrease on the peak of the growth curve. Higher fermentation temperatures, varying from 10 to 16 deg C induced higher formation, but simultaneously also a deeper decrease in the sulphur dioxide level at the end of fermentation. At pressures up to 0.1 megapascal the formation of sulphur dioxide increased with restriction of yeast growth. The sooner the pressure was applied during fermentation, the greater the increase in sulphur dioxide.

Details

  • Original title: [In Czech. / En tchèque.]
  • Record ID : 1998-2376
  • Languages: Czech
  • Source: Kvasny Prum. - vol. 43 - n. 6
  • Publication date: 1997/06
  • Document available for consultation in the library of the IIR headquarters only.

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