Kvasny Prum. 1994; 40(3): 70-74 | DOI: 10.18832/kp1994005

How originate nitrites in the course of main fermentation.Peer-reviewed article

J. ŠAVEL, D. ZDVIHALOVÁ, M. PROKOPOVÁ

The article highlights some aspects in connection with nitrites formation in the initial fermentation stage. Nitrites formation was monitored in a model system, composed of buffer solution containing potassium nitrate (pH 5,0), contaminated yeast and m-phenylenediamine. Addition of the yeast autholysate and pepton stimulated nitrates reduction, whereas nitrates reduction was being suppressed by fermentable sugars in the presence of yeast. Nitrates inhibition reduction during fermentation can be partially explained by pH-value decrease and ethanol formation during fermentation process, but apart from this, there probably comes to effect another mechanics, connected with preferential utilization of nutrient substances and growth factors by the yeast.(In Czech, English summary only)

Keywords: beer, nitrites, fermentation

Published: March 1, 1994