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KMID : 0366119750030010023
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Korean Journal of Applied Microbiology & Bioengineering
1975 Volume.3 No. 1 p.23 ~ p.29
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Evalutation of Batch Fermentation Coditions on Beer Flavor Development
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Pack, M. Y.
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Abstract
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Brewer´s worts were fermented under five different conditions in each of which one of the five elemental factors involved in the conventional batch fermentation, i. e., fermentation period, heterothermal condition, spontaneous agitation, stratification, and foam covering, was forced to alter remaining other factors unchanged. The resulting beers were analyzed for their flavor components gas-chromatographycally and all of the five factors were found to be necessary for the development of the characteristic flavor of traditional beer.
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