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Abstract
This research focussed on the influence of some technological factors on the high gravity brewing. With the 20°54 wort prepared from 80% n 5.6, amonium sulphate addition (90mg nitrogen/L) or medium aeration during the first 12 fermenting hours increased the substrate assimilation rate and decreased the fermentation time. The ethanol concentration in the green beer can reach above 10%(v/v). These technological parameters can be applied in practice for high gravity brewing.
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Article Details
Issue: Vol 9 No 4 (2006)
Page No.: 63-68
Published: Apr 30, 2006
Section: Article
DOI: https://doi.org/10.32508/stdj.v9i4.2902
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Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
How to Cite
Quoc Dat, L., Viet Man, L., & Thi Luyen, V. (2006). STUDY ON INFLUENCE OF SOME TECHNOLOGICAL FACTORS ON HIGH GRAVITY BREWING. VNUHCM Journal of Science and Technology Development, 9(4), 63-68. https://doi.org/https://doi.org/10.32508/stdj.v9i4.2902
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