The role of zinc in beer production: II. Fermentation

B. Vecseri-Hegyes; P. Fodor; Á. Hoschke

doi:10.1556/aalim.35.2006.1.3

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Acta Alimentaria

Volume/Issue:: Volume 35: Issue 1

The role of zinc in beer production

II. Fermentation

Authors:

B. Vecseri-Hegyes

B. Vecseri-Hegyes Department of Brewing and Distilling; Faculty of Food Science, Corvinus University of Budapest H-1118 Budapest, Villányi út 29-43. Hungary

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P. Fodor

P. Fodor Department of Applied Chemistry; Faculty of Food Science, Corvinus University of Budapest H-1118 Budapest, Villányi út 29-43. Hungary

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Á. Hoschke

Á. Hoschke Department of Brewing and Distilling; Faculty of Food Science, Corvinus University of Budapest H-1118 Budapest, Villányi út 29-43. Hungary

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Pages:: 17–24

Online Publication Date:: 28 Feb 2006

Publication Date:: 01 Mar 2006

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.35.2006.1.3

Keywords:: fermentation; zinc; beer; trace elements; adjunct

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Fermentation of wort is the most critical step of beer production. Fermentation difficulties may be caused by inadequate wort composition, i.e. insufficient supply of trace elements. Wort provides trace elements for yeast. Among them zinc, which is essential for beer fermentation, is not available in the required amount in wort. Zinc utilization in fermentation was studied in beers made with adjunct (maize, barley). Inductively coupled plasma-atomic emission spectrometry was used as analytical method for the determination of zinc concentration. Addition of zinc made the fermentation faster. The best result was achieved at 0.4 mg l-1. Synthesis of aroma compounds was also promoted at this concentration. Concentrations higher than 0.4 mg l-1 did not affect significantly either the fermentation rate or the maximal ethanol concentration. Addition of zinc at the end of wort boiling did not prove to be practical, it is better to supply yeast with zinc.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

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Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
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ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)