ビール醸造における亜硫酸の生成

概要

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The effect of wort aeration on sulfite production in the brewing process was examined, and the following results were obtained : 1. The sulfite productivity of yeast was lowered extremely by wort aeration for a short time.2. The decrease in sulfite productivity and promotion of yeast cell growth occurred simultaneously, and these phenomena are physiologically closely related.3. The decrease of sulfite productivity does not depend on an increased requirement for sulfur-containing amino acids for the accelerated growth, 4. but rather depends on the accumulation of unsaturated acyls from the wort aeration which are necessary for active growth of the yeast.
社団法人日本生物工学会の論文
1984-11-25