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THE INFLUENCE OF WORT GLUCOSE LEVEL ON THE FORMATION OF AROMATIC HIGHER ALCOHOLS
Author(s) -
Szlavko Clara M.
Publication year - 1974
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.2050-0416.1974.tb03644.x
Subject(s) - tyrosol , chemistry , yeast , food science , organic chemistry , chromatography , biochemistry , phenols
Increasing amounts of glucose either in solid form or in solution were added to all‐malt worts, and to worts that contained maize as adjunct. Fermentations were then carried out using either ale or lager yeast. The resultant beers were analysed by gas chromatography for the aromatic higher alcohols tryptophol, tyrosol and phenylethanol; the amyl alcohols were also determined as typical representatives of the aliphatic higher alcohols. Increasing concentration of glucose in the wort resulted in either decreasing levels of tyrosol and phenylethanol (ale yeast) or increasing levels (lager yeast). Tryptophol demonstrated a different pattern both with ale and lager yeasts, by increasing in concentration up to a certain maximum, then decreasing.