Decrease in Hydrogen Sulfide Content during the Final Stage of Beer Fermentation Due to Involvement of Yeast and Not Carbon Dioxide Gas Purging(BREWING AND FOOD TECHNOLOGY)

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概要

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• We observed a rapid decrease in hydrogen sulfide content in the final stage of beer fermentation that was attributed to yeast and not to the purging of carbon dioxide (CO_2) gas. The well known immature off-flavor in beer due to hydrogen sulfide (H_2S) behavior during beer fermentation was closely investigated. The H_2S decrease occurred during the final stage of fermentation when the CO_2-evolution rate was extremely small and there was a decrease in the availability of fermentable sugars, suggesting that the exhaustion of fermentable sugars triggered the decrease in H_2S. An H_2S-balance analysis suggested that the H_2S decrease might have been caused due to sulfide uptake by yeast. Further investigation showed that the time necessary for H_2S to decrease below the sensory threshold was related to the number of suspended yeast cells. This supported the hypothesis that yeast cells contributed to the rapid decrease in H_2S during the final stage of beer fermentation.

• 公益社団法人日本生物工学会の論文
• 2008-09-25

著者

• Yanase Hideshi

  Department Of Biotechnology Tottori University

• Yanase Hideshi

  Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture

• Oka Kaneo

  Research Center, Suntory Limited

• Hayashi Teruhiko

  Musashino Brewery, Suntory Limited

• Matsumoto Nobuya

  Department of Environmental Systems Engineering, Kochi University of Technology

• Matsumoto Nobuya

  Department Of Environmental Systems Engineering Kochi University Of Technology

• Hayashi Teruhiko

  Musashino Brewery Suntory Limited

• Oka Kaneo

  Research Center Suntory Limited

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