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ROLE OF WORT AERATION IN THE BREWING PROCESS PART 2: THE OPTIMAL AERATION CONDITIONS FOR THE BREWING PROCESS
Author(s) -
Ohno T.,
Takahashi R.
Publication year - 1986
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.2050-0416.1986.tb04379.x
Subject(s) - aeration , brewing , yeast , fermentation , food science , chemistry , pulp and paper industry , biochemistry , engineering , organic chemistry
Fermenting and growing activities of early yeast (yeast at the early stage of fermentation) were elevated by wort aeration, reaching their maximal level after 5 h of aeration. The lipid content of early yeast was also elevated by wort aeration, and reached a maximal level after 9 h of aeration. While certain amounts of lipid are necessary for the budding of yeast, the excess amounts of lipid synthesised between 5–9 h of aeration were not sufficient for one further budding, and so accumulated in the final yeast. It is better to set the optimal aeration conditions on the lipid content of early yeast, rather than the amount of wort aeration.