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Production of Higher Alcohols during Beer Fermentation with Different Yeast Concentration

Kastriot Pehlivani, Arsim Elshani

Abstract


The study has been done with six different concentration of yeast. We can say that the yeast concentration has had the direct impact in the time of main fermentation where with raising the concentration was shortened the time i.e., is developed the faster process of fermentation. The attenuation degree has been raised with the rising of yeast concentration and the samples 4,5 and 6 have the higher degree of fermentation than samples 1,2 and 3 where the yeast concentration is smaller. Chemical analyses of final beer show that the highest degree of fermentation is reached at sample 5, where the apparent degree of fermentation is 84.06%. As for higher alcohols they differ in an independent way from each other and while at propanol and isobutanol we have the light rising of values with the rise of yeast concentration, at isoamyl alcohol occurs the opposite thing and have the small drop of values.

Keywords: beer, fermentation, extract, yeast, concentration, cells, biomass, higher alcohols.


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DOI: http://dx.doi.org/10.0001/(aj).v4i4.1222

DOI (PDF): http://dx.doi.org/10.0001/(aj).v4i4.1222.g1696

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