Kvasny Prum. 1983; 29(6): 121-124 | DOI: 10.18832/kp1983022

Formation of sulphur dioxide by brewing yeasts.Peer-reviewed article

J. VERNEROVÁ, A. MIKYŠKA, G. BASAŘOVÁ

Factors influencing the formation of sulphur dioxide during the fermentation of hopped wort are described. The effects of various strains, from the standpoint of the attenuation, of bottom brewing yeasts Saccharomyces uvarum (carbergensis), a dissolved oxygen concentration in hopped wort and an inoculum concentration on the formation were observed. The principal significance on the formation of sulphur dioxide has the yeast strain used. During the fermentation of 12% pale hopped wort under laboratory conditions the maximum formation of sulphur dioxide was observed with the strain P₂ having the mean attenuation and the minimum formation of SO₂ was observed with the strain 96 having the deep attenuation. During the principal fermentation the formation of sulphur dioxide is significantly affected by the dissolved oxygen concentration. The formation of sulphur dioxid is about 15 to 30 % higher is sufficiently aerated hopped worts (8-9 mg . l^-1) in comparison to those having low dissolved oxygen concentrations (1-2 mg . l^-1). The effect of the increased quality of yeasts inoculated (about 70 %) on the formation of sulphur dioxide in sufficiently aerated hopped worts remained without meaning.
(In Czech, English summary only)

Keywords: sulphur dioxide, yeastsm fermentation

Published: June 1, 1983