613
Views
3
CrossRef citations to date
0
Altmetric
Articles

Is the Apparent Degree of Fermentation a Reliable Estimator of Fermentability?

, &
Pages 1-9 | Received 20 Mar 2018, Accepted 14 Nov 2018, Published online: 22 Jan 2019

Literature cited

  • Edney, M. J.; Eglinton, J. K.; Collins, H. M.; Barr, A. R.; Legge, W. G.; Rossnagel, B. G. Importance of Endosperm Modification for Malt Wort Fermentability. J. Inst. Brew. 2007, 113, 228–238. DOI:10.1002/j.2050-0416.2007.tb00280.x
  • Evans, E. D.; Collins, H.; Eglington, J.; Wilhelmson, A. Assessing the Impact of the Level of Diastatic Power Enzymes and Their Thermostability on the Hydrolysis of Starch during Wort Production to Predict Malt Fermentability. J. Am. Soc. Brew. Chem. 2005, 63, 185–198. DOI: 10.1094/ASBCJ-63-0185
  • Evans, E. D.; Li, C.; Eglinton, J. K. The Properties and Genetics of Barley Malt Starch Degrading Enzymes. In Genetics and Improvement of Barley Malt Quality; Zhang, G., and Li, C., Eds.; Zhejiang University Press: Hangzhou, China, 2010, pp 143–189.
  • Kaneko, T.; Kihara, M.; Ito, K. Genetic Analysis of Beta-Amylase Thermostability to Develop a DNA Marker for Malt Fermentability Improvement in Barley. Plant Breeding. 2000, 119, 197–201. DOI:10.1046/j.1439-0523.2000.00496.x
  • Evans, E. D.; van Wegen, B.; Ma, Y.; Eglinton, J. The Impact of the Thermostability of Α-Amylase, β-amylase and Limit Dextrinase on Potential Wort Fermentability. J. Am. Soc. Brew. Chem. 2003, 61, 210–218. DOI: 10.1094/ASBCJ-61-0210.
  • Evans, E. D.; Dambergs, R.; Ratkowsky, D.; Li, C.; Harasymow, S.; Roumeliotis, S.; Eglinton, J. K. Refining the Prediction of Potential Malt Fermentability by Including an Assessment of Limit Dextrinase Thermostability and Additional Measures of Malt Modification, Using Two Different Methods for Multivariate Model Development. J. Inst. Brew. 2010, 116, 86–96. DOI: 10.1002/j.2050-0416.2010.tb00403.x.
  • Gunkel, J.; Voetz, M.; Rath, F. Effect of the Malting Barley Cultivar on Fermentability. J. Inst. Brew. 2002, 108, 355–361. DOI: 10.1002/j.2050-0416.2002.tb00561.x.
  • Henson, C. A.; Duke, S. H. A Comparison of Standard and Nonstandard Measures of Malt Quality. J. Am. Soc. Brew. Chem. 2008, 66, 11–19. DOI: 10.1094/ASBCJ-2007-1210-01.
  • Swanston, J. S.; Thomas, W. T. B.; Powell, W.; Meyer, R.; Bringhurst, T. A.; Pearson, S. Y.; Brosnan, J. M.; Broadhead, A. Assessment of Spirit Yield in Barley Breeding Lines. J. Inst. Brew. 2000, 106, 53–58. DOI: 10.1002/j.2050-0416.2000.tb00040.x.
  • American Society of Brewing Chemists. Methods of Analysis, 2009 Edition. Malt-4 Extract; Wort-12 Free Amino Nitrogen, -14B Fermentable Saccharides by High Performance Liquid Chromatography; Beer-4A Alcohol Beer and Distillate Measured Volumetrically, -5A Real Extract in Beer Measured Volumetrically, -6B Real Degree of Fermentation; Table-1 Extract. The Society, St. Paul, MN. 2009. http://methods.asbcnet.org/toc.aspx
  • Briggs, D. E. Malts and Malting; Blackie Academic and Professional: London, UK, 1998.
  • European Brewery Convention. Analytica-EBC. Malt Method 4.6, Hot Water Extract of Malt: Constant Temperature Mash; Wort Method 8.6, Fermentability, attenuation Limit of Wort. Analysis Committee, Fachverlag Hans Carl, Nüremberg, Germany, 1998.
  • Cutaia, A. J.; Reid, A.-J.; Speers, R. A. Examination of the Relationships Between Original, Real and Apparent Extracts, and Alcohol in Pilot Plant and Commercially Produced Beers. J. Inst. Brew. 2009, 115, 318–327. DOI: 10.1002/j.2050-0416.2009.tb00387.x.
  • Beckett, M. H.; Pavelsek, V. L. Automatic Alcohol and Real Extract Determination. J. Am. Soc. Brew. Chem. 1986, 44, 78–80. DOI: 10.1094/ASBCJ-44-0078.
  • Furusho, S. Determination of Real Extract Using the Alcolyzer Method – Report of 2008 BCOJ Collaborative Work. J. Am. Soc. Brew. Chem. 2009, 67, 264–267. DOI: 10.1094/ASBCJ-2009-1010-01
  • Hackbarth, J. J. The Effect of Ethanol-Sucrose Interactions on Specific Gravity. J. Am. Soc. Brew. Chem. 2009, 67, 146–151. DOI: 10.1094/ASBCJ-2009-0504-01.
  • Kaneko, T. Determination of Alcohol and Real Extract by Anton Paar Alcolyzer – Report of 2005 BCOJ Collaborative Work. J. Am. Soc. Brew. Chem. 2006, 64, 252–254. DOI: 10.1094/ASBCJ-64-0252
  • Balling, C. J. N. Die Bierbrauerei. Verlag von Friedrich Temski: Prague, CHZ, 1865.
  • Cutaia, A. J. Estimation of Yeast Mass Increase in Production Brewing Fermentations by Calculation of Carbohydrate Utilization. J. Am. Soc. Brew. Chem. 2007, 65, 166–171. DOI: 10.1094/ASBCJ-2007-0405-01.
  • Nielsen, H.; Kristiansen, A. G.; Lassen, K. M. K.; Erikstrom, C. Balling’s Formula – Scrutiny of a Brewing Dogma. Brauwelt Int. 2007, 25, 90–93.
  • Karababa, E.; Schwarz, P. B.; Horsley, R. D. Effect of Kiln Schedule on Micromalt Quality Parameters. J. Am. Soc. Brew. Chem. 1993, 51, 163–167. DOI: 10.1094/ASBCJ-51-0163.
  • Evans, E. D.; Hamet, A. G. The Selection of a Dried Yeast Strain for Use in the Apparent Attenuation Limit (AAL) Procedure. J. Inst. Brew. 2005, 111, 209–214. DOI: 10.1002/j.2050-0416.2005.tb00668.x.
  • International Bureau of Legal Metrology. International Alcoholic Tables; International Organization of Legal Metrology: Paris, 1973.
  • Atkins, P.; de Paula, J. Elements of Physical Chemistry, 5th ed; W.H. Freeman and Company: New York, 2009.
  • Cutaia, A. J.; Munroe, J. H. NOTE a Method for the Consistent Estimation of Real Degree of Fermentation. J. Am. Soc. Brew. Chem. 1979, 37, 188–189. DOI: 10.1094/ASBCJ-37-0188
  • Dolan, T. C. S.; Dewar, E. T.; Gray, J. D. Development and Use of a Method for Determination of Malt Fermentability. J. Inst. Brew. 1981, 87, 352–355. DOI: 10.1002/j.2050-0416.1981.tb04049.x.
  • Kunze, W. Technology Brewing and Malting, 5th revised English edition; VLB Berlin: Berlin, Germany, 2014.
  • Bishop, L. R.; Whitley, W. A. A System of Wort Analysis. J. Inst. Brew. 1943, 49, 223–235. DOI: 10.1002/j.2050-0416.1943.tb01241.x.
  • O’Sullivan, J. On the Fermentation of Worts Containing Added Sugars. J. Inst. Brew. 1921, 27, 93–101.
  • Bringhurst, T. A.; Brosnan, J. M.; McInnes, B.; Steele, G. M. Methods for Determining the Fermentability and Predicted Spirit Yield of Distilling Malts. J. Inst. Brew. 1996, 102, 433–437. DOI: 10.1002/j.2050-0416.1996.tb00927.x.
  • Muller, R. The Effects of Mashing Temperature and Mash Thickness on Wort Carbohydrate Composition. J. Inst. Brew. 1991, 97, 85–92. DOI: 10.1002/j.2050-0416.1991.tb01055.x.
  • Paik, J.; Low, N. H.; Ingledew, W. M. Malt Extract: Relationship of Chemical Composition to Fermentability. J. Am. Soc. Brew. Chem. 1991, 49, 8–13. DOI: 10.1094/ASBCJ-49-0008.
  • Evans, E. D.; Goldsmith, M.; Dambergs, R.; Nischwitz, R. A Comprehensive Revaluation of Small-Scale Congress Mash Protocol Parameters for Determining Extract and Fermentability. J. Am. Soc. Brew. Chem. 2011, 69, 13–27. DOI: 10.1094/ASBCJ-2011-0111-01.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.