Top Pressure and Temperature Control the Fusel Alcohol/Ester Ratio through Yeast Growth in Beer Fermentation

摘要

Temperature and top pressure are key factors for maintaining a consistent quality of large beer. Their influence on yeast growth, CO2 production, final concentrations of fusel alcohol and ester And production kinetics was analysed under industrial conditions. Fermentations of 12 deg. P lager Wort were performed at 10 deg. C or 16 deg . C temperature and 1.05 bars or 1.8 bars top pressure, Corresponding to dissolved carbon dioxide concentrations of 1.98 g/litre to 3.65 g/litre.