Showing papers on "Brewing published in 1973"
TL;DR: In this paper, a study of the factors affecting diacetyl formation and removal by yeast shows how the concentration of diacyl in beer can be controlled, and the processes at present used to regulate the dacetyl concentration in beer are described.
Abstract: Diacetyl and 2,3-pentanedione are normal products of yeast metabolism and are formed in every brewery fermentation. The desired level in the final beer depends on the particular flavour aimed for but, in all types of beer, flavour defects are caused by excessive concentrations of diacetyl and many brewers might be happy to have no diacetyl in the beer. Recent improvements in analytical techniques show that many of the problems associated with diacetyl are due to the occurrence of compounds which can give rise to diacetyl in the finished beer. These compounds include the so-called “precursor,” acetolactic acid, but possibly other compounds such as the bisulphite addition compound of diacetyl are also involved.
Study of the factors affecting diacetyl formation and removal by yeast shows how the concentration of diacetyl in beer can be controlled, and the processes at present used to regulate the diacetyl concentration in beer are described. The yeast strain used, the condition of the pitching yeast, the wort composition, the detailed management of the fermentation and the treatment of the beer during packaging and storage can all affect the diacetyl content of the beer.
115 citations
1 Apr 1973
TL;DR: In this article, further studies on flocculation and co-flocculation in Brewer's Yeast Strains are presented, with a focus on the effects of co-fluctuations in yeast strains.
Abstract: (1973). Further Studies on Flocculation and Co-Flocculation in Brewer's Yeast Strains. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 31, Proceedings of the Annual Meeting 1973, pp. 100-106.
26 citations
TL;DR: The changes in internal polysaccharides in Saccharomyces carlsbergensis during commercial lager brewing under Western Canadian conditions have been followed andTrehalose, glucans and especially acid-soluble glycogen increased dramatically after nitrogen limitation; carbohydrate eventually increased to greater than 60% of the dry weight of the yeast.
Abstract: The changes in internal polysaccharides in Saccharomyces carlsbergensis during commercial lager brewing under Western Canadian conditions have been followed. Nitrogen in the wort became limiting, and chemical fractionation of the yeast to obtain internal carbohydrates, followed by anthrone measurement, indicated that the levels of these polymers varied greatly. Expressed in terms of mg per 100 mg yeast, mannans and alkali-soluble glycogen did not fluctuate significantly. Trehalose, glucans and especially acid-soluble glycogen increased dramatically after nitrogen limitation; carbohydrate eventually increased to greater than 60% of the dry weight of the yeast.
25 citations
1 Jan 1973
TL;DR: Modification in cereal malting denotes the damages of the graln structure or the alterations in the physical properties of the grain which are brought about in the maltlng process.
Abstract: Modification in cereal malting denotes the damages of
the graln structure or the alterations in the physical properties of the grain which are brought about in the
maltlng process. Modification is the sequel of the action
of all the enzymes affecting the grain structure and is
dependent on the time and the intensity of malting and
on the iniltial structure of the grain...
7 citations
Patent•
1 Mar 1973
TL;DR: In this paper, a circulation pump is used to supply the bottom of a wort-yeast-solid particles in water in continuous beer brewing, where nozzles are arranged near the bottom so as to produce a most efficient turbulence.
Abstract: Suspending and homogenizing of wort-yeast-solid particles in water in continuous beer brewing can be facilitated by fermenting vats with a high ratio of bottom area to vat volume. Nozzles are arranged near the bottom so as to produce a most efficient turbulence; they are supplied by a circulation pump, with control valves in the delivery pipe sections.
5 citations
1 Apr 1973
TL;DR: An improved method for estimating diacetyl in beer was proposed by as discussed by the authors, who presented it at the American Society of Brewing Chemists (ASBC) 1973 Annual Meeting in Chicago.
Abstract: (1973). An Improved Method for Estimating Diacetyl in Beer. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 31, Proceedings of the Annual Meeting 1973, pp. 31-34.
4 citations
1 Jan 1973
3 citations
Journal Article•
TL;DR: It was recognized that three stage brewing was superior in method to two stage brewing at present.
Abstract: These experiments were carried out to study influences of the kind of yeasts and of brewing condition on fermentation of Takjoo mash. The results obtained were as follows: 1. Kind of yeasts and the number of yeasts in mash. When the first stage mash was fermented at for days and at , for , in the second stage mash that was fermented at high temperature, the number of yeasts was less as compared with the case of fermentation at low temperature, but the living yeasts number of Takjoo yeast strain Dm-1 was more than those of sake yeast, strain No. 7. 2. Kind of yeasts and composition of ripened mash. 1) In the secondstage mash that was fermented at high temperature(), alcohol percentage of ripened mash using the selected Takjoo yeasts (strains: Dm-1, Y-1) was remarkably higher than the case of another yeasts (strains: No.7, No.6, No. 396, No. 1). 2) Acidity of mash had a little differences between strain Dm-1 and strain No. 7. 3) In the second stage mash that was fermented at high temperature (), the amount of Formol-N using strain Dm-1 was remarkably less than strain No.7. 3. Brewing condition and alcohol percentage of mash. 1) The fit amount of wheat bran Kuk addition per material was 3 percentage and it was adequate to use the mixture of wheat flour Kuk 20 percentage and wheat bran Kuk 1-2 percentage. 2) Though brewing concentration of the first stage mash was duiluted by twice of general brewing concentration, the yeast reproduction was normal. 3) In addition of wheat flour per 180ml water, alcohol percentage of the mash increased almost propotionally according to the increase of the amount of wheat flour. 4) It was recognized that three stage brewing was superior in method to two stage brewing at present.
2 citations
Journal Article•
TL;DR: In this paper, the authors address micro-brewing as it affects malting barley development and present a comparison with pilot brewing, replication, establishing varietal characteristics and the relationship of malt quality to microbrewing analytical properties.
Abstract: The article addresses micro-brewing as it affects malting barley development. In any malting barley improvement program, quality data are essential for guidance in selection for the best potential malting types of barley. Limited, but valuable, quality information can be obtained by physical and chemical analysis of barley grain samples. Kernel size, protein, Potential extract and potential diastatic power are the usual determinations that are measured. Small-scale Qr micro-malting of 60-100 grams of barley followed by analysis of the malt gives additional quality information, and will improve the efficiency of selecting acceptable malting types. Micro-brewing at the North Dakota State University is presented. Comparison with pilot brewing, replication, establishing varietal characteristics and the relationship of malt quality to micro-brewing analytical are reviewed. properties. A number of tests are important to the brewer
that cannot be determined by small-scale testing.
2 citations
1 Apr 1973
2 citations
Patent•
6 Dec 1973
TL;DR: Hop granules are fed to a brewing vat in weighed portions by a feed proportioning device as discussed by the authors, where the doeses are fed into a funnel where the granulated hops are mixed with water or wort.
Abstract: Hop granules are fed to a brewing vat in weighed portions by a feed proportioning device. The doeses are fed into a funnel where the granulated hops are mixed with water or wort. A jet pump passes the hop suspension to the brewing vat.
1 Apr 1973
TL;DR: In this paper, Wort aeration and the enzyme pattern of yeast are discussed. But the authors focus on the Enzyme Pattern of Yeast, not the Wort Aeration.
Abstract: (1973). Wort Aeration and the Enzyme Pattern of Yeast. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 31, Proceedings of the Annual Meeting 1973, pp. 141-152.
Patent•
22 Mar 1973
TL;DR: In the rapid maturing of beer obtd. in a rapid fermentation process as disclosed in DT 2144754, during the passage of the wort through a layer of yeast, and in which beer, fermented to any degree, is brought into intimate contact with 'heads' at about 30 degrees C and in additions suitable for bringing about a rapid reduction of its diacetyl content as discussed by the authors.
Abstract: In the rapid maturing of beer obtd. in a rapid fermentation process as disclosed in DT 2144754, during the passage of the wort through a layer of yeast, and in which beer, fermented to any degree, is brought into intimate contact with 'heads' at about 30 degrees C and in additions suitable for bringing about a rapid reduction of its diacetyl content, the improvement comprises that the diacetyl-contg. beer is held temporarily at 55-65 degrees C before bringing it into contact with the heads.
TL;DR: In all cases examined, the oxygen requirement can be eliminated by addition to the growth medium of ergosterol and Tween 80 and it seems likely that oxygen is required because it is essential for biosynthesis of sterols.
Abstract: The extent of the requirement for oxygen in cells of brewing yeast is determined by the availability of oxygen during propagation. Cells with no oxygen requirement ferment satisfactorily when added to either air-saturated or de-aerated wort. Cells produced during fermentation develop an oxygen-requirement and ferment poorly when added to de-aerated wort because of restriction of both rate and extent of exponential growth. The quantity of dissolved oxygen needed to ensure satisfactory growth varies greatly with yeast strain. In all cases examined, the oxygen requirement can be eliminated by addition to the growth medium of ergosterol and Tween 80 However Tween 80 alone is without effect. It seems likely that oxygen is required because it is essential for biosynthesis of sterols.