Effect of Pitching Yeast and Wort Preparation on Flavor Stability of Beer

概要

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To confirm the role of fermentation conditions on flavor stability of beer and to brew a more stable beer, the effect of several fermentation conditions on the sulfite content in the finished beer and the flavor stability was studied using a pilot scale brewing process. Yeast strain significantly affected the sulfite content, chamiluminenscence (CL) production which serves as an index of the susceptibility of beer to staling, and flavor stability of the resulting beer. Lower dissolved oxygen in pitching wort, higher pitching rate of yeast and clearer pitching wort led to the higher level of sulfite content, the inhibition of CL production, and better flavor stability of the resulting beers. These fermentation conditions did not significantly injure the fermentation process and change the flavor character of the beer with the exception of the yeast strain. It was, therefore, expected that the flavor stability of beer could be controlled by the fermentation conditions without harming the fermentation process and the flavor character of the fresh beer.
公益社団法人日本生物工学会の論文
1992-06-25