Share

Recovery of volatile compounds derived from fermentation of very-high-density beers.

Récupération de composés volatils provenant de fermentations de bières à très haute densité.

Author(s) : SCOTT J. A., TROTIN M., DAUGULIS A. J.

Summary

Volatile compounds are removed using CO2 flow and are condensed at -8°C. The degree of extraction depends on wort density, gas flow and the fermentation temperature. Where the fermentation temperature is raised from 17 to 22 deg C, a 100% stripping volume is achieved and the quantity of ethanol removed is 30%. It should be borne in mind that undesirable substances such as sulphated volatile compounds may also be concentrated.

Details

  • Original title: Récupération de composés volatils provenant de fermentations de bières à très haute densité.
  • Record ID : 1999-0337
  • Languages: French
  • Publication date: 1997
  • Source: Source: Proc. ASBC
    vol. 55; n. 2; 16-19.

Indexing