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.
Analytica-Ebc (1999): Method 9.24.2. Verlag Hans Carl Getränke-Fachverlag, Nürnberg.
Donhauser, S. (1981): Gärstörungen. Brauwelt, 121, 816-824.
Regional discounts on country of the funding agency
World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title
Individual articles are sold on the displayed price.
2021 Volume 50
Magyar Tudományos Akadémia
H-1051 Budapest, Hungary, Széchenyi István tér 9.
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.