Fermentation Studies of Wort Made Using Malt and Different
Adjuncts�Rice and Maltose Syrup
MBAA TQ vol. 43, no. 4, 2006, pp.
277-280 |
VIEW ARTICLE
R. C. Agu. The Scotch Whisky Research Institute,
Research Park Avenue, Riccarton, Edinburgh, Scotland.
Abstract
Fermentation studies of brews made using 30% rice adjunct and 70%
malt or 30% maltose syrup adjunct and 70% malt showed that mash made using
rice adjunct and malt contained more total soluble nitrogen (TSN) and free
amino nitrogen (FAN) and released more peptides into the wort than mash
made using maltose syrup adjunct and malt. The rice adjunct mash also
contained peptides that were more readily assimilated by yeast during
fermentation than did the maltose syrup adjunct mash. Both types of mash,
however, produced different levels of FAN products (>140 mg/L) required
for yeast fermentation. Although the mashes produced different levels of
FAN products, a similar amount of FAN was taken up by yeast in both
fermentations, after which, excess FAN was carried over into the beer. The
high levels of TSN and FAN products found in the beers brewed in the pilot
plant seemed to be a general characteristic of beer, because different
levels of TSN and FAN products were also found in commercially brewed
beers that were analyzed in a different experiment. The results suggest
that FAN levels >150 mg/L in the wort during fermentation might not be a
prerequisite to achieve optimal yeast performance during the fermentation
of wort.
Keywords: adjunct, FAN, fermentation, malt, peptides, rice, syrup
S�ntesis
Estudios de fermentaci�n en cervezas elaboradas con 70% malta y 30%
de adjuntos de arroz o con 70% malta y 30% de jarabe de maltosa,
demostraron que las mezclas utilizando malta y arroz conten�an m�s
nitr�geno soluble total (NST) y nitr�geno de amino libre (FAN), a la vez
que soltaba m�s compuestos p�ptidos al mosto, que mezclas utilizando malta
y jarabe de maltosa. La mezcla de adjunto de arroz tambi�n conten�a
p�ptidos que eran m�s f�cilmente asimilables por la levadura durante la
fermentaci�n que los de mezclas con jarabe. Es m�s, ambos tipos de mezcla
produjeron diferentes niveles de productos FAN (>140 mg/L) requeridos por
la fermentaci�n. Aunque las mezclas produjeron diferentes niveles de FAN,
la cantidad absorbida por la levadura en ambas fermentaciones era muy
similar, con el exceso de FAN quedando en la cerveza. Los altos niveles de
NST y FAN encontradas en estas cervezas elaboradas en la planta piloto
pareciera ser una caracter�stica generalizada en cerveza, ya que tambi�n
se consiguieron diferentes niveles de NST y FAN en cervezas comerciales
analizadas en otro experimento. Los resultados sugieren que un alto nivel
de FAN (>150 mg/L) no es absolutamente necesario para realizar un
desempe�o �ptimo de la levadura durante la fermentaci�n.
Palabras
claves: adjuntos, FAN, fermentaci�n, malta, p�ptidos, ar�roz, jarabe
