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ZYMOMONAS AND ACETALDEHYDE LEVELS IN BEER
Author(s) -
Dadds M. J. S.,
Macpherson A. L.,
Sinclair A.
Publication year - 1971
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.2050-0416.1971.tb03402.x
Subject(s) - acetaldehyde , zymomonas mobilis , chemistry , food science , yeast , brewing , biochemistry , fermentation , ethanol , ethanol fuel
High acetaldehyde levels in beers during processing were found to be due to infection with Zymomonas anaerobia . Acetaldehyde only appeared in the absence of yeast and the level was correlated with the concentration of Z. anaerobia as determined by the time taken to produce hydrogen sulphide in a primed beer forcing test.