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KMID : 0380620080400020238
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 2 p.238 ~ p.242
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Notes : Effects of Yeast Strains and Fermentation Temperatures in Production of Hydrogen Sulfide During Beer Fermentation
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Kim Young-Ran
Moon Seung-Tae
Park Seung-Kook
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Abstract
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In this study, hydrogen sulfide (H2S) production was examined during beer fermentation using two ale and two lager yeast strains. In the lager yeast fermentation, a large amount of H2S was produced in the early fermentation stages when the yeast were actively fermenting wort, indicating a positive relationship between the level of H2S production and the yeast growth rate during fermentation. The ale yeasts produced much lower levels of H2S than the lager yeasts. In the lager fermentation, a higher fermentation temperature shortened the fermentation period, but much higher levels of H2S were produced at higher temperatures. American pilsner lager yeast fermenting at 15℃ produced a relatively high level of H2S at the end of fermentation, which would require a longer aging time to remove this malodorous volatile sulfur compound. Not including the English ale strain, which produced a higher level of H2S at lower temperatures, the ale yeast produced lower levels of H2S at lower temperatures, suggesting that each strain has an optimum fermentation temperature for H2S production.
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KEYWORD
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beer fermentation, Lager yeast, ale yeast, hydrogen sulfide, H2S
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