[The ability of different races of brewers yeast to ferment carbohydrates of wort]
2004
Kosminskij, G.(Mogilev State Univ. of Foodstuffs (Belarus)) | Morgunova, E.(Mogilev State Univ. of Foodstuffs (Belarus)) | Chiernyakov, K.(Mogilev State Univ. of Foodstuffs (Belarus)) | Titenkova, N.(Mogilev State Univ. of Foodstuffs (Belarus))
The article is dedicated to the analysis of the conversion of the carbohydrate composition of the 11% wort while fermenting it by the following races of the yeast: 8 (a) M, 11, 34, 129, 308, 463, Budvar. The aim of the analysis was to determine the quality and quantity of wort sugars during main fermentation. The results suggested the following conclusions: (1) the rakes of the yeasts 8(a), M, 308, Budvar, 11 and 34 are the most active due to their ability to ferment wort sugars. (2) the analysis of the sugars, consumed from wort, shows that glucose, fructose and saccharose are consumed by wort sooner of all at the first twenty-four hours of the fermentationmaltose starts to be fermented by the yeast after the period of adaptation when there is no glucose in the nutrient medium.
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