The effect of the divalent lons magnesium and calcium on yeast fermentation

摘要

Investigations into alleviating the drawbacks of high gravity brew- ing have shown that the addition of certain compounds, including metal ions, can optimize yeast performance under the conditions exerted by high gravity worts. The levels of wort magnesium and cal- cium are critical to yeast fermentation performance. In addition, the nature of fermentation(shaking or static)is also of importance when assessing the impact of modifying wort composition n fer- mentation parameters.