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Comparing the Impact of Environmental Factors During Very High Gravity Brewing Fermentations

2011; Wiley; Volume: 117; Issue: 3 Linguagem: Inglês

10.1002/j.2050-0416.2011.tb00480.x

2050-0416

Luis F. Lima, Tiago Brandão, Nelson Lima, J. A. Teixeira,

Biofuel production and bioconversion

Journal of the Institute of BrewingVolume 117, Issue 3 p. 359-367 Free Access Comparing the Impact of Environmental Factors During Very High Gravity Brewing Fermentations Luis Lima, Corresponding Author Luis Lima IBB — Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Campos de Gualtar, 4710–057 Braga, Portugal.E-mail: [email protected]Search for more papers by this authorTiago Brandão, Tiago Brandão Unicer — Bebidas de Portugal, SGPS, SA; P.O. Box 1044, 4466–955 S. Mamede Infesta, Portugal.Search for more papers by this authorNelson Lima, Nelson Lima IBB — Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Campos de Gualtar, 4710–057 Braga, Portugal.Search for more papers by this authorJosé António Teixeira, José António Teixeira IBB — Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Campos de Gualtar, 4710–057 Braga, Portugal.Search for more papers by this author Luis Lima, Corresponding Author Luis Lima IBB — Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Campos de Gualtar, 4710–057 Braga, Portugal.E-mail: [email protected]Search for more papers by this authorTiago Brandão, Tiago Brandão Unicer — Bebidas de Portugal, SGPS, SA; P.O. Box 1044, 4466–955 S. Mamede Infesta, Portugal.Search for more papers by this authorNelson Lima, Nelson Lima IBB — Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Campos de Gualtar, 4710–057 Braga, Portugal.Search for more papers by this authorJosé António Teixeira, José António Teixeira IBB — Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Campos de Gualtar, 4710–057 Braga, Portugal.Search for more papers by this author First published: 16 May 2012 https://doi.org/10.1002/j.2050-0416.2011.tb00480.xCitations: 10 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL ABSTRACT The impact of the initial dissolved oxygen, fermentation temperature, wort concentration and yeast pitching rate on the major fermentation process responses were evaluated by full factorial design and statistical analysis by JMP 5.01 (SAS software) software. Fermentation trials were carried out in 2L-EBC tall tubes using an industrial lager brewing yeast strain. The yeast viability, ethanol production, apparent extract and real degree of fermentation were monitored. The results obtained demonstrate that very high gravity worts at 22°P can be fermented in the same period of time as a 15°P wort, by raising the temperature to 18°C, the oxygen level to about 22 ppm, and increasing the pitching rate to 22 × 106 cell/mL. When diluting to obtain an 11.5°P beer extract, the volumetric brewing capacity increased 91% for the 22°P wort fermentation and 30% using the 15°P wort. 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Citing Literature Volume117, Issue32011Pages 359-367 ReferencesRelatedInformation