Kvasny Prum. 1967; 13(2): 31-34 | DOI: 10.18832/kp1967004

Formation of volatile substances during continuous fermentation.Peer-reviewed article

M. KAHLER

Specific features of continuous fermentation affect also the formation of volatile substances. The article deals with the differences between the two methods. Providing all other conditions are equal continuous fermentation results in higher content of volatile substances with eluation time longer than acetic acid, whereas stationary fermentation contributes to the formation of components with shorter eluation time. This group includes in the first line higher alcohols and some esters. The sort yeast employed in fermentation process is very important, too.
(In Czech, English summary only)

Keywords: volatile substances, continuous fermentation, beer

Published: February 1, 1967