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EXPERIMENTS ON BOTTOM FERMENTATION III
Author(s) -
Trolle B.
Publication year - 1950
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1950.tb06787.x
Subject(s) - yeast , fermentation , carbon dioxide , chemistry , food science , ethanol fermentation , excretion , biochemistry , organic chemistry
Working on the pilot brewery scale, experiments have been undertaken to determine what relationship exists between the quantity of suspended yeast and the rate of carbon dioxide formation (excretion) during the primary fermentation under suitably varied conditions. Using for pitching normal bottom yeast taken at different stages during primary fermentation the influences of the following factors have been examined: (a) the fermentation temperature; (b) the concentration of the wort; (c) the inhibitory effect of added alcohol; (d) CO 2 saturation of the wort before pitching; (e) varying contents of “trub” (sludge). A number of yeast hybrids, giving a rate of fermentation which is remarkably slower than that of the normal bottom yeast, have also been used. Under the conditions examined, a direct relation has been found between the quantity of suspended yeast and the carbon dioxide formation (excretion), and the theory of carbon dioxide secretion as a regulating factor for the quantity of suspended yeast has thus been confirmed.