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The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer

Author

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  • Krzysztof KUCHARCZYK

    (Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland)

  • Tadeusz TUSZYŃSKI

    (Department of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszów, Rzeszów, Poland)

Abstract

The effect of wort filling time on the process of fermentation, maturation, and acetaldehyde content in beer was determined. The experiments were performed on an industrial scale, the fermentation and maturation took place in fermentation tanks. Three tanks were filled using three different intervals. Worts were aerated with sterile air and yeast was added after the second fermentation (third passage). During fermentation and maturation, changes in the content of the apparent extract and the amount of acetaldehyde were investigated. Experiments have shown that different filling times have a significant impact on the course of fermentation and the amount of acetaldehyde. With the increase of wort filling time, fermentation speed improved and acetaldehyde content decreased.

Suggested Citation

  • Krzysztof KUCHARCZYK & Tadeusz TUSZYŃSKI, 2016. "The effect of wort filling time on fermentation, maturation and acetaldehyde content in beer," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(3), pages 265-270.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:3:id:469-2015-cjfs
    DOI: 10.17221/469/2015-CJFS
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