Effects of magnesium, calcium and wort oxygenation on the fermentative performance of ale and lager strains fermenting normal and high gravity worts

E. M R Rees, Graham G. Stewart

    Research output: Contribution to journalArticle

    Abstract

    The effects of increased magnesium and calcium concentrations in oxygenated and non-oxygenated conventional and high gravity worts under static conditions were investigated. The addition of 500 Mg2+ to the oxygenated 1048 OG and 1080 OG worts resulted in the most favourable changes to key fermentation parameters leading to increased ethanol production, enhanced vitality, increased cell numbers and an initial increased rate of fermentation, by an ale and lager yeast strain. Elevated Mg2+ levels in the non-oxygenated worts led to increased ethanol production, enhanced vitality and increased cell numbers but to a lesser degree when compared with the oxygenated worts. The addition of 800 ppm Ca2+ resulted in decreased fermentation rates, reduced ethanol production, decreased vitality and lowered cell numbers by both the ale and lager strain, in both the conventional and high gravity worts. The detrimental effect of added Ca2+ was exacerbated in the non-oxygenated worts.

    Original languageEnglish
    Pages (from-to)211-217
    Number of pages7
    JournalJournal of the Institute of Brewing
    Volume105
    Issue number4
    DOIs
    Publication statusPublished - 1999

    Keywords

    • Fermentation
    • High gravity wort
    • Metal ions
    • Oxygen
    • Static fermentations
    • Yeast

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