Testing fermentation conditions of highly concentrated wort with a large share of starch syrup

Radeka, J.; Stojiljkovic, S.; Baras, J.; Stojanovic, B.; Radeka, S.; Dimitrijevic-Brankovic, S.

Testing fermentation conditions of highly concentrated wort with a large share of starch syrup

2001

In this study, conditions of corn starch syrup fermentation, with addition of 20% pure malt, were tested. The mixture of wort and starch syrup in concentrations of 15 degrees P and 20 degrees P, respectively, were prepared. Syrup with the value DE 80-90 was used directly and syrups with lower DE values had previously been subjected to enzymic hydrolysis. Fermentation of the prepared wort was carried out at the temperature of 20 deg C, with addition of brewers yeast in the quantities higher than usual. Recycled yeast of the third generation, prepared in the standard way was used, as well as the yeast previously activated by a special procedure. Batch fermentation and fermentation by pouring-in procedure was tested. The best results were obtained in the experiments with previously activated brewers yeast, with pouring-in of previously oxygenised starch syrup to wort made of pure malt, which was in the phase of intensive fermentation. Fermentation was completed after 72 hours with the final attenuation rate of 79-81%.

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