In the competitive world of beer production, efficient utilization of raw materials and equipment together with smooth operation are advantageous. In this study, data from laboratory-scale main fermentations with original gravities between 15 and 24°P and immobilized yeast are presented. The worts were prepared from malt extract, and lower original gravities were obtained by diluting the 24°P wort with brewery water. The yeast strain used was a production strain from a brewery. Porous glass beads were used as the carrier. The optimal gravity found in regard to ethanol productivity was between 18 and 21°P. The highest ethanol concentration in the beers was over 10% (v/v). The aroma compound profiles of the beers produced were quite similar, except for acetaldehyde. The laboratory-scale fermentations using immobilized yeast may be an effective tool to screen for ethanol-tolerant strains or to find process parameters that facilitate very-high-gravity brewing.
|Journal||Journal of the American Society of Brewing Chemists|
|Publication status||Published - 2002|
|MoE publication type||A1 Journal article-refereed|
- Beer, Fermentation