酵母形式和俯仰率对苏格兰麦芽威士忌发酵动力学和同系物的影响

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of The Institute of Brewing Pub Date : 2023-07-10 DOI:10.58430/jib.v129i2.18
Struan J. Reid, A. Speers, W. Lumsden, N. Willoughby, Dawn L. Maskell
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引用次数: 0

摘要

酵母格式和俯仰率是变量,可以很容易地操纵在一个酿酒厂的环境,但很少改变。在实验室规模上研究了干燥酵母和液体酵母的发酵,并通过应用4参数logistic模型对发酵过程中表观提取物的下降进行了比较。对新蒸馏物进行同源分析,可以对发酵过程中产生的感兴趣的化合物进行比较。液体酵母菌比干酵母的延迟时间缩短68%,显著降低(p<0.05)。尽管如此,由于与干酵母格式相比,指数阶段较慢,因此观察到较长的总体发酵时间。改变酵母俯仰率使用干燥和液体格式,证明高速率导致减少延迟时间。根据发酵模型评估了最大发酵速率(Vmax),但没有发现一致的趋势。观察到干酵母在低度发酵时达到最大发酵速率。与低倾角液体酵母发酵相比,高倾角液体酵母发酵获得了更高的Vmax值,从而导致更快的发酵。与干酵母相比,液体酵母形式产生了更多的酯。在酵母较少的发酵过程中,乙基酯的浓度普遍呈下降趋势。通过结合这些研究的结果,酿酒师可以做出明智的决定,以优化精神特性,质量和酿酒厂生产。
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The influence of yeast format and pitching rate on Scotch malt whisky fermentation kinetics and congeners
Yeast format and pitching rate are variables which can be easily manipulated in a distillery environment but are seldom altered. Fermentations using dried and liquid yeast were studied at laboratory scale and compared by application of a 4-parameter logistic model to measurements of the decline in apparent extract during fermentation. Congener analysis of new make distillate allowed comparison between compounds of interest produced during fermentation.  The liquid yeast format demonstrated a significant reduction (p<0.05) in lag time, which was 68% shorter than dried yeast. Despite this, longer overall fermentation times were observed due to a slower exponential phase as compared to the dried yeast format. Alteration of the yeast pitching rate using dried and liquid formats, demonstrated that high rates resulted in reduced lag times. The maximum fermentation rates (Vmax) were assessed from the fermentation models and no consistent trend could be identified. Dried yeast was observed to achieve its maximum fermentation rate when underpitched. Substantially higher Vmax ­values were obtained with overpitched liquid yeast fermentations, resulting in faster fermentations, compared to underpitched liquid yeast fermentations. The liquid yeast format created more esters compared to dried yeast. The concentration of ethyl esters generally trended downwards for fermentations pitched with less yeast which fully attenuated. By combining the results of these studies, distillers can make informed decisions to optimise spirit character, quality, and distillery production.
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来源期刊
Journal of The Institute of Brewing
Journal of The Institute of Brewing 工程技术-食品科技
CiteScore
6.20
自引率
7.70%
发文量
25
审稿时长
6 months
期刊介绍: The Journal has been publishing original research for over 125 years relating to brewing, fermentation, distilling, raw materials and by-products. Research ranges from the fundamental to applied and is from universities, research institutes and industry laboratories worldwide. The scope of the Journal is cereal based beers, wines and spirits. Manuscripts on cider may also be submitted as they have been since 1911. Manuscripts on fruit based wines and spirits are not within the scope of the Journal of the Institute of Brewing.
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