4/15/2023 0 Comments J nottingham brewers![]() ![]() The higher end of this scale is often referred to as very-high-gravity (VHG) brewing. ![]() Stronger worts-typically of around 16 to 20 °P (kg of extract per hL of wort)-are fermented, and the resulting beer is brought down to the target alcohol by volume (ABV) with deaerated, dechlorinated, microbially inactive water. High-gravity (HG) brewing is an industrial technique employed by brewers to maximise their brewing capacity. The application of mixed-culture strategies to high-gravity brewing practices may allow brewers greater flexibility in achieving desired flavour profiles whilst increasing brewhouse efficiency. pombe, and ethanol yield, which was increased. The mixed culture also represented a compromise between fermentation length (modelled by the logistic equation), which was extended by the inclusion of S. Mixed cultures were found to produce several esters and higher alcohols in higher concentration than in either of the parent monocultures at both standard and high gravity. In this study, a highly attenuative strain of Schizosaccharomyces pombe is paired with a fast-fermenting brewing strain of Saccharomyces cerevisiae in the fermentation of wort at both standard and high gravity at centilitre scale. Mixed-culture fermentation offers brewers the opportunity to combine desirable features from multiple strains of yeast and to take advantage of the interactions between those strains. The fermentation of wort with high sugar content is known to impact the fermentation characteristics and production of aroma-active volatiles, and as such, cultures that are adapted to this method are industrially valuable. High-gravity brewing is a method that maximises brewhouse capacity and reduces energy consumption per unit of beer produced. ![]()
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