Wort Preparation and its Influence to Fermentation and Beer Properties

• Published in: Kvasný průmysl (On-line) Vol. 50; no. 3; pp. 70 - 75
• Main Authors: Mariana CVENGROSCHOVÁ, Daniela ŠMOGROVIČOVÁ
• Format: Journal Article
• Language: Czech
• Published: Research Institute of Brewing and Malting, Plc 01.03.2004
• Subjects: carbon source; fermentation; hopped wort; lipides; mineral matters; nitrogen matters; oxygen
• ISSN: 0023-5830; 2570-8619
• DOI: 10.18832/kp2004005

Wort preparation is very important step from the view of fermentation run and finish beer quality as well.Wort properties affect incoming raw materials and technological process of its production.Yeast and fermentation process play very important role in beer production and for that reason it is necessary to prepare wort in the way to content important nutrients: carbon source (fermentable saccharides), oxygen and lipides (lipides for membrane biosynthesis, which yeast can realize in oxygen presence), nitrogen source (aminoacids and peptides are necessary for yeast growth and enzyme synthesis), growth factors - vitamins, inorganic ions (important for yeast metabolism) and water. Article brings view of individual parameters and simultaneously discusses their influence on fermentation run and finish beer quality.Wort preparation is very important step from the view of fermentation run and finish beer quality as well.Wort properties affect incoming raw materials and technological process of its production.Yeast and fermentation process play very important role in beer production and for that reason it is necessary to prepare wort in the way to content important nutrients: carbon source (fermentable saccharides), oxygen and lipides (lipides for membrane biosynthesis, which yeast can realize in oxygen presence), nitrogen source (aminoacids and peptides are necessary for yeast growth and enzyme synthesis), growth factors - vitamins, inorganic ions (important for yeast metabolism) and water. Article brings view of individual parameters and simultaneously discusses their influence on fermentation run and finish beer quality.