Primary fermentation with immobilized yeast: Some effects of carrier materials on the flavour of the beer

Ilkka Virkajärvi (Corresponding Author), Nana Pohjala

Research output: Contribution to journalArticleScientificpeer-review

25 Citations (Scopus)

Abstract

Three carrier materials (porous glass beads, DEAE‐cellulose, diatomaceous earth) for immobilized primary fermentation of beer were tested on a 1.6 litre scale. The influence of the carrier materials on flavour compounds in the green beer was analysed. The nature of the carrier affected the concentrations of some flavour compounds in a yeast strain specific manner. The findings suggest that the most appropriate material for immobilized primary fermentation of beer depends on the yeast strain used and the beer characteristics desired.

Original languageEnglish
Pages (from-to)311 - 318
Number of pages8
JournalJournal of the Institute of Brewing
Volume106
Issue number5
DOIs
Publication statusPublished - 2000
MoE publication typeA1 Journal article-refereed

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beers
Fermentation
flavor
Yeasts
fermentation
yeasts
flavor compounds
Diatomaceous Earth
diatomaceous earth
Glass
glass

Cite this

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Primary fermentation with immobilized yeast : Some effects of carrier materials on the flavour of the beer. / Virkajärvi, Ilkka (Corresponding Author); Pohjala, Nana.

In: Journal of the Institute of Brewing, Vol. 106, No. 5, 2000, p. 311 - 318.

Research output: Contribution to journalArticleScientificpeer-review

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T2 - Some effects of carrier materials on the flavour of the beer

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AU - Pohjala, Nana

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AB - Three carrier materials (porous glass beads, DEAE‐cellulose, diatomaceous earth) for immobilized primary fermentation of beer were tested on a 1.6 litre scale. The influence of the carrier materials on flavour compounds in the green beer was analysed. The nature of the carrier affected the concentrations of some flavour compounds in a yeast strain specific manner. The findings suggest that the most appropriate material for immobilized primary fermentation of beer depends on the yeast strain used and the beer characteristics desired.

U2 - 10.1002/j.2050-0416.2000.tb00071.x

DO - 10.1002/j.2050-0416.2000.tb00071.x

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JF - Journal of the Institute of Brewing

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