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CAMBRIDGE PRIZE LECTURE INDUSTRIAL SCALE RESEARCH INTO MALTING AND BREWING PROBLEMS *
Author(s) -
Cantrell I. C.
Publication year - 1987
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.2050-0416.1987.tb04540.x
Subject(s) - steeping , brewing , fermentation , ultrafiltration (renal) , food science , aeration , chemistry , filtration (mathematics) , yeast , pulp and paper industry , membrane fouling , fouling , membrane , mathematics , chromatography , biochemistry , engineering , statistics , organic chemistry
A series of investigations into production processes is described. The interaction of grain and its environment during commercial barley steeping and germination has been examined. Deficiencies which may be induced by anaerobic conditions in steeping appear to be eliminated during germination. Conversely, malt quality may be affected by excessive steep aeration. In a study of commercial brewery fermentations the importance of wort production procedures in allowing an adequate supply of unsaturated fatty acids, essential for satisfactory attenuation, has been demonstrated. Differences in fermentation behaviour cannot be fully explained by the observed yeast sterol contents. Yeast glycogen does not appear to limit fermentation performance. The application of cross‐flow membrane filtration (ultra‐ and microporous filtration) to the recovery of beer from conditioning tank residues has been examined. The pilot‐scale production of high quality permeates, and the successful blending of permeate into finished beer, have been demonstrated. The economic advantages of the ultrafiltration process are assessed briefly.