125th Anniversary Review: Improvement of higher gravity brewery fermentation via wort enrichment and supplementation

Brian Gibson (Corresponding Author)

Research output: Contribution to journalReview ArticleScientificpeer-review

31 Citations (Scopus)

Abstract

Intensification of the industrial brewing process, particularly the use of higher gravity worts, has been driven by increasing competition within the industry as well as the need to maximise the use of raw materials and minimise energy expenditure. These developments have, however, placed greater demands on brewing yeast strains, whose evolutionary history has not prepared them for the extreme conditions associated with higher gravity brewing. Various yeast nutrient supplements have been used or proposed to maintain yeast performance under stressful conditions. These have included specific metal ions, lipids and lipid components such as fatty acids and sterols and free amino nitrogen, usually supplied in the form of a complex yeast food. Correction of wort nutritional deficiencies may reduce stress sensitivity of yeast and improve fermentation performance. Potential negative consequences of altering wort composition must however be considered, as important beer quality attributes such as taste, stability and foam can be affected. Here, the various options for nutrient supplementation and their influence on yeast physiology and performance, as well as beer characteristics are considered.
Original languageEnglish
Pages (from-to)268-284
JournalJournal of the Institute of Brewing
Volume117
Issue number3
DOIs
Publication statusPublished - 2011
MoE publication typeA2 Review article in a scientific journal

Keywords

  • high gravity
  • nutrition
  • supplementation
  • wort
  • yeast

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