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SOME FACTORS INFLUENCING HEAD RETENTION AND YEAST‐HEAD FORMATION WITH SPECIAL REFERENCE TO COMMERCIAL WORT SYRUP
Author(s) -
Jenkins C. R.
Publication year - 1970
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.2050-0416.1970.tb03332.x
Subject(s) - brewing , yeast , food science , chemistry , fermentation , free amino nitrogen , carbohydrate , biochemistry
The fermentation patterns of worts prepared from two barley syrups, a green‐malt syrup and a mixture of 50% pale‐ale malt and 50% carbohydrate syrup have been compared with that of an all‐malt wort. No significant differences were detected in the brewing performance of three of these syrups. One barley syrup, however, exhibited reduced yeast‐head formation. The effects of carbon dioxide retention, hop substances, carbohydrate content and nitrogen quality on the formation of yeast‐head have been investigated. The presence of increased amount of head‐negative materials, particularly phospholipids, is of prime importance in the reduced yeast‐head formation of this syrup wort. After fining and conditioning, beers from this syrup possessed a substantially improved head retention, superior even to that of an all‐malt beer.