​Influence of Altered Wort Composition on Selected Parameters of Fermentation

MBAA TQ https://doi.org/10.1094/TQ-55-1-0225-01 | VIEW ARTICLE
Magdalena Oehlschlaeger, Lorenz Hofbeck, and Isabel Wasmuht. Ziemann Holvrieka GmbH, 71636 Ludwigsburg, Germany.
Worts and beers produced with a novel brewhouse system with an innovative mash filtration system were compared with lauter tun produced worts and beers. The worts were examined for their solids content and composition. The main difference detected was the wort turbidity, which was 40–50 times higher in the novel worts compared with the conventional ones. This resulted in a solids concentration of 8–9 g/L in the fermentation tank. The input of the high solid content affected the concentrations of zinc (0.4–0.6 mg/L) and fatty acids (4.0–5.0 mg/100 mL), which improved the yeast nutrient supply. The concentrations were significantly higher than in conventional systems. Hence, no technical input of zinc was necessary. Furthermore, the aeration of the fermentation tanks could be reduced owing to increased availability of wort fatty acids. This resulted also in higher yeast cell growth, faster extract degradation, and altered production of higher alcohols and esters.

Keywords: Novel brewhouse, Lautering, Fermentation, Yeast, Nutrition