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The effect of temperature on fermentation and beer volatiles at an industrial scale

机译：温度对工业规模发酵和啤酒挥发物的影响

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The aim of this work was to determine the impact of temperature on fermentation and maturation, and the volatile composition of beer and yeast viability on an industrial scale. Fermentations were conducted at 8.5, 10 and 11.5 degrees C with maturation at - 1 degrees C. During fermentation and maturation, the changes in extract, yeast growth and esters, alcohols and carbonyl compounds were investigated. Experiments confirmed that the temperature of fermentation had a significant impact on the course of fermentation and maturation. As the wort fermentation temperature increased, the content of acetaldehyde and vicinal diketones decreased whilst the content of esters and higher alcohols increased. Copyright (c) 2018 The Institute of Brewing & Distilling
机译：这项工作的目的是确定温度对发酵和成熟的影响，以及工业规模上啤酒的挥发性成分和酵母活力。在8.5、10和11.5摄氏度下进行发酵，在-1摄氏度下成熟。在发酵和成熟过程中，研究了提取物，酵母生长以及酯，醇和羰基化合物的变化。实验证实，发酵温度对发酵和成熟过程有重要影响。随着麦汁发酵温度的升高，乙醛和邻二酮的含量降低，而酯类和高级醇的含量增加。版权所有（c）2018酿酒与蒸馏研究所

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