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EFFECT OF WORT PROTEIN ON YEAST FLOCCULATION
Author(s) -
Kijima M.
Publication year - 1954
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.2050-0416.1954.tb06228.x
Subject(s) - flocculation , yeast , chemistry , melanoidin , fractionation , chromatography , gelatin , ammonium , brewing , yeast extract , food science , biochemistry , fermentation , organic chemistry , maillard reaction
Whilst it is not excluded that wort may contain a small amount of protein capable of causing yeast flocculation, this can be only a minor factor. It is shown that gelatin and wort precipitates (obtained either by ammonium sulphate fractionation or by pH adjustment) protect yeast against flocculation by humic acid which is considered to be of similar character to wort melanoidin. An outstanding role for melanoidins in flocculation is accordingly postulated, and it is shown that inverse correlation exists between concentration of wort protein and rate of yeast flocculation.