MBAA Home

Influence of Mashing Conditions on Fermentation Characteristics of All-Malt Wort Used to Produce Beer or Whisky

MBAA TQ vol. 44, no. 4, 2007, pp. 256-263  |  VIEW ARTICLE

Graham G. Stewart (1), Takeshi Yonesawa (2), and Stephan A. Martin (1). 1. The International Centre for Brewing and Distilling (ICBD), Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, United Kingdom. 2. Yamazaki Distillery, Suntory Ltd., Osaka, Japan.

Abstract
Five different batches of wort were produced in the International Centre for Brewing and Distilling�s pilot brewery. One batch used a deep mash bed with sparging at 76�C, and two batches used a shallow mash bed with sparging at 76 and 90�C. The remaining two batches employed a shallow mash bed, one with sparging at 90�C after the mash bed had dried and the other simulating a mash tun without raking. The worts produced using a shallow mash bed had higher concentrations of solids and fatty acids. Dielectric monitoring of fermentations showed that the behavior of the yeast cells was different, probably affected by the concentration of fatty acids. In all likelihood, the yeast could resist stress more effectively in the presence of increased concentrations of wort fatty acids. These results provide additional evidence that the method of mashing used has a direct effect on yeast behavior during fermentation and that these differences will influence the quality of the beer or distillate.

Keywords: esters, fatty acids, fermentation, high alcohols, mashing, wort solids

 

S�ntesis
Se prepararon cinco lotes diferentes de mosto en la planta piloto del International Center for Brewing and Distilling. Un lote us� una mezcla profunda en la maceraci�n con un lavado en el lauter a 76�C mientras que otros dos lotes usaron una mezcla poca profunda y fueron lavados, uno a 76�C y el otro a 90�C. Los otros dos lotes tambi�n fueron mezclas poca profundas: un lote fue lavado a 90�C s�lo despu�s que quedara seco el lecho de afrecho y el otro simul� un lauter lavado sin que se usaran las cuchillas de corte. Los mostos de las mezclas poca profundas ten�an una mayor concentraci�n de s�lidos y de �cidos grasos. El monitoreo diel�ctrico de las fermentaciones demostr� que la levadura se comport� de una manera diferente, probablemente afectada por la concentraci�n de �cidos grasos. Es probable que la levadura pudo resistir el estr�s m�s efectivamente en la presencia de esta mayor concentraci�n de �cidos grasos. Estos resultados se suman a la evidencia existente que el m�todo de maceraci�n tiene una influencia directa sobre el comportamiento de la levadura durante la fermentaci�n y que estas diferencias afectan la calidad de la cerveza o del destilado final.

Palabras claves: �cidos grasos, alcoholes altos, �steres, fermentaci�n, maceraci�n, s�lidos en el mosto

HOME | CONTACT | JOIN/RENEW | ADVERTISE | STORE

© Copyright Master Brewers Association of Americas