Abstract
Diketone and α-acetohydroxyacid levels have been monitored during ale fermentations both in stirred fermentors and in a pilot brewery. It was found necessary to bring samples to neutral pH and protect them from air until assayed. Little diketone was formed during normal fermentations. Addition of sodium metabisulphite trapped α-acetohydroxyacids and high concentrations persisted in the beer. Lowering the wort pH decreased the peak concentrations of α-acetohydroxyacids without a corresponding increase in diketone concentrations. Alterations in the oxygen supply during preculture of the yeast or at pitching had little effect on diketone formation. α-Acetohydroxyacids have been detected in beer in keg from a continuous fermentation.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.