Effect of Doubling Fermentation Method on Sulfite Content in Beer

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概要

• 論文の詳細を見る

• It was confirmed that sulfite content in beer brewed by doubling fermentation method was low. Sulfite content in beer brewed by doubling fermentation method was increased by the addition of unaerated wort but was not affected by pitching rate and intervals of wort addition. It seems that the addition of aerated wort during doubling fermentation method greatly affects the respiration system of yeast, leading to the decrease in sulfite content in beer.

• 公益社団法人日本生物工学会の論文
• 1994-10-25

著者

• Munekata Masanobu

  Brewing Research Laboratories Sapporo Breweries Ltd.

• Koshino Shouhei

  Brewing Research Laboratories Sapporo Breweries Ltd.

• Kaneda Hirotaka

  Brewing Research Laboratories Sapporo Breweries Ltd.

• UMEMOTO SHINGO

  Brewing Research Laboratories, Sapporo Breweries Ltd.,

• Umemoto Shingo

  Brewing Research Laboratories Sapporo Breweries Ltd.

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• Behavior of Mono-, Di-, and Trihydroxyoctadecenoic Acids during Mashing and Methods of Controlling Their Production
• The Production of Linoleic and Linolenic Acid Hydroperoxides during Mashing
• Role of Fermentation Conditions on Flavor Stability of Beer
• Role of Free Radicals in Chemiluminescence Generation during the Beer Oxidation Process(Food & Nutrition)
• Effect of Pitching Yeast and Wort Preparation on Flavor Stability of Beer
• Adsorption to or Desorption of Beer Components from a Lipid Membrane Related to Sensory Evaluation
• Effect of Doubling Fermentation Method on Sulfite Content in Beer

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