Kvasny Prum. 2004; 50(2): 41-42 | DOI: 10.18832/kp2004003

Temperature Influence on Fermentation Speed and Organoleptic Beer Properties.Peer-reviewed article

Gabriela ŠEPEĽOVÁ, Mariana CVENGROSCHOVÁ, Daniela ŠMOGROVIČOVÁ

¹ Pivovar Šariš a.s., Pivovarská 9, 082 21 Veľký Šariš, Slovenská republika

² Katedra biochemickej technológie, Fakulta chemickej a potravinárskej technológie STU, Radlinského 9, 812 37 Bratislava, Slovenská republika

The objective of this work was to study temperature changes during the process of primary and secondary fermentation and their effect on fermentation speed, foam stability and organoleptic properties of beer. The experiments were carried out with 13 % hopped worts, with pitching temperature of 8,5 °C and temperature control from 10 and 13 °C to 14 °C during primary fermentation. For fermentation, production strains of brewery yeast Saccharomyces cerevisiae, variety uvarum W 34/70 were used. By changing temperature during the primary fermentation process and by keeping this temperature also during secondary fermentation, good organoleptic properties of beer were obtained (palatefulness, bitterness and body), together with foaming power, and faster fermentation process.The objective of this work was to study temperature changes during the process of primary and secondary fermentation and their effect on fermentation speed, foam stability and organoleptic properties of beer. The experiments were carried out with 13 % hopped worts, with pitching temperature of 8,5 °C and temperature control from 10 and 13 °C to 14 °C during primary fermentation. For fermentation, production strains of brewery yeast Saccharomyces cerevisiae, variety uvarum W 34/70 were used. By changing temperature during the primary fermentation process and by keeping this temperature also during secondary fermentation, good organoleptic properties of beer were obtained (palatefulness, bitterness and body), together with foaming power, and faster fermentation process.

Keywords: beer, fermentation, temperature, foam, palate

Published: February 1, 2004