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Microbial Protease or Yeast Extract—Alternative Additions for Improvement of Fermentation Performance and Quality of Beer Brewed with a High Rice Content

Le Van, Viet Man and Strehaiano, Pierre and Nguyen, Duc Luong and Taillandier, Patricia Microbial Protease or Yeast Extract—Alternative Additions for Improvement of Fermentation Performance and Quality of Beer Brewed with a High Rice Content. (2001) Journal of the American Society of Brewing Chemists, 59 (1). 10-16. ISSN 0361-0470

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Official URL: https://doi.org/10.1094/ASBCJ-59-0010

Abstract

Reduction of production costs is an important advantage of adjunct utilization in brewing. Nevertheless, addition of 40% rice significantly decreases the biomass formation of yeast due to depletion of assimilable nitrogen in the wort. This leads to longer fermentation times and may have a negative influence on beer organoleptic quality. This study compared addition of protease to the malt-mash during mashing or supplementation of yeast extract in wort after boiling to increase the wort assimilable nitrogen content. In both cases, the fermentation was considerably accelerated, and the beer quality was significantly improved. Yeast extract gave better results than microbial protease. The fermentation kinetics and the beer quality from a 60% malt-40% rice wort supplemented by yeast extract were the same as those from a 100% malt wort.

Item Type:Article
HAL Id:hal-02143247
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:French research institutions > Centre National de la Recherche Scientifique - CNRS (FRANCE)
Université de Toulouse > Institut National Polytechnique de Toulouse - INPT (FRANCE)
Université de Toulouse > Université Toulouse III - Paul Sabatier - UPS (FRANCE)
Other partners > Ho Chi Minh City University of Technology - HCMUT (VIETNAM)
Laboratory name:
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Deposited By: Michel Aressy
Deposited On:25 Feb 2019 13:09

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