Kaffircorn malting and brewing studies XV.—The fusel oils of kaffir beer

Autor:	L. Novellie, M. B. O'Donovan
Rok vydání:	1966
Předmět:	Fusel alcohol Nutrition and Dietetics Chromatography Ethanol Ammonium phosphate business.industry food and beverages Yeast chemistry.chemical_compound chemistry Ethanol content Alcohol production Brewing Ammonium Food science business Agronomy and Crop Science Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 17:362-365
ISSN:	1097-0010 0022-5142
DOI:	10.1002/jsfa.2740170806
Popis:	A method for determining the fusel oil content of kaffir beer, based on the A.O.A.C. method for alcoholic beverages, was developed. The average fusel oil content of kaffer beer is high, 227 ppm in comparison with European type beer (average 110 ppm). The increase of fusel oil and ethanol content with time (0-72 h after seeding) was studied. Abnormally heavy yeast seedings reduced the fusel oil content from 290 to 190 ppm without affecting alcohol production. Combination of heavy seeding and ammonium phosphate reduced the fusel oil to 90 ppm, the level found in many European type beers. The ethanol content was reduced from 3·5 to 2·5% (v/v). Fusel oil produced relative to the amount of ethanol formed revealed that heavy seeding, with and without the addition of ammonium salts, reduced the amount of fusel oil formation by 2/3 and 1/3 respectively.
Databáze:	OpenAIRE
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