THE EFFECT OF SUSPENDED SOLIDS ON THE FERMENTATION OF DISTILLER'S MALT WORT

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Abstract
Yeast growth is increased and the initial rate of fermentation is accelerated by the residue of insoluble material which is normally present in distiller's malt wort. The increase in yeast concentration is accompanied by a high glycerol content in the fermented liquor and the formation of higher alcohols, particularly isobutanol and 2-methyl butanol, is also increased. The stimulation of yeast growth is independent of the state of aeration of the wort, suggesting that the effect is not associated with entrainment of oxygen by the solids, and the chemical nature and particle size of the suspended material do not appear to be important. Insoluble solids were without effect when yeast growth was limited by carbohydrate rather than by amino-nitrogen. The results suggest that a combination of electrostatic and absorption forces concentrate yeast cells and amino acids at the solid-liquid interface, increasing the rate of uptake of nutrients by the cell and thus diverting carbohydrate to processes associated with yeast growth.

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