Abstract
Supplementation of wort (15°P containing 30% very-high-maltose
[VHM] syrup) was carried out with five times the natural wort concentration
of L-lysine or L-methionine. Control lager fermentations
reached target specific gravity (sp gr) within 96 h, while wort supplemented
with either methionine or lysine resulted in fermentations that
achieved completion within 103 and 48 h, respectively. The vicinal
diketone (VDK) concentration in the fermented wort with added lysine
was greater compared with that generated at the end of control
fermentations. The VDK levels present at the end of fermentations
with supplemented methionine were lower than the levels at the end
of the control fermentations.
[VHM] syrup) was carried out with five times the natural wort concentration
of L-lysine or L-methionine. Control lager fermentations
reached target specific gravity (sp gr) within 96 h, while wort supplemented
with either methionine or lysine resulted in fermentations that
achieved completion within 103 and 48 h, respectively. The vicinal
diketone (VDK) concentration in the fermented wort with added lysine
was greater compared with that generated at the end of control
fermentations. The VDK levels present at the end of fermentations
with supplemented methionine were lower than the levels at the end
of the control fermentations.
| Original language | English |
|---|---|
| Pages (from-to) | 113-116 |
| Number of pages | 4 |
| Journal | Technical Quarterly |
| Volume | 42 |
| Issue number | 2 |
| Publication status | Published - 2005 |
Keywords
- amino acids, ammonia, fermentation performance, free amino nitrogen, vicinal diketones, wort supplementations