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Control and prediction of the course of brewery fermentations by gravimetric analysis

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Abstract

A simple, fast and cheap test suitable for predicting the course of brewery fermentations based on mass analysis is described and its efficiency is evaluated. Compared to commonly used yeast vitality tests, this analysis takes into account wort composition and other factors that influence fermentation performance. It can be used to predict the shape of the fermentation curve in brewery fermentations and in research and development projects concerning yeast vitality, fermentation conditions and wort composition. It can also be a useful tool for homebrewers to control their fermentations.

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Abbreviations

ADF:

apparent degree of fermentation

ASBC :

American Society of Brewing Chemists

AP:

acidification power

R&D:

research and development

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Authors and Affiliations

  1. Budweiser Budvar, National Corporation, 370 21, České Budějovice, Czech Republic

    P. Košín, J. Šavel & A. Brož

  2. Department of Fermentation Chemistry and Bioengineering, Institute of Chemical Technology, 166 28, Prague, Czech Republic

    P. Košín

  3. Institute of Microbiology, Academy of Sciences of the Czech Republic, 142 20, Prague, Czech Republic

    K. Sigler

Authors
  1. P. Košín
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  2. J. Šavel
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  3. A. Brož
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  4. K. Sigler
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Correspondence to K. Sigler.

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Košín, P., Šavel, J., Brož, A. et al. Control and prediction of the course of brewery fermentations by gravimetric analysis. Folia Microbiol 53, 451–456 (2008). https://doi.org/10.1007/s12223-008-0069-z

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  • DOI: https://doi.org/10.1007/s12223-008-0069-z

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