Investigation of potential strategies to control malt-induced premature yeast flocculation
作者机构：Beijing Yan Jing Brewery Company LtdBeijing 101300China Key Laboratory of Beijing Yanjing Beer Brewing TechnologyBeijing 101300China Yanjing Research CenterNo.9Shuanghe RoadShunyi DistrictBeijing 101300China
出 版 物：《Systems Microbiology and Biomanufacturing》 (系统微生物学与生物制造（英文）)
年 卷 期：2021年第1卷第2期
页 面：193-199页
学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学]
主 题：Premature yeast flocculation Malt microbial contamination PYF factors Beer fermentation
摘 要：Premature yeast flocculation(PYF)during beer fermentation is an undesired event by which yeast flocculate too early and heavily before the wort nutrition is *** PYF can be a major financial detriment to brewers,the conditions that trigger it and the chemical composition of PYF are poorly *** chromatography-mass spectrometry results from this study indicated that purified malt PYF factor consisted of numerous polysaccharides;however,no protein was *** concentrations of PYF promoted further yeast flocculation,which in turn decreased the rate of fermentation and increased acetaldehyde content of the *** factors were found to be derived primarily from malt husks and factors such as microbial content of the water used for germination,mixing malts with different PYF values,and presence of tannic acid were all found to influence the rate of yeast *** from this study may be beneficial in developing PYF prevention and control measures that can be applied to future brewing strategies.
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