Advances in the fermentation of high gravity wort

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Abstract
The fermentation of high gravity wort (16°P to 34°P) by a lager yeast strain has been investigated. As the wort gravity is increased, stress effects such as high osmotic pressure and elevated ethanol levels become more apparent, resulting in reduced yeast viability and incomplete fermentation. The fermentation of 25°P wort on a pilot plant scale (30 1 to 16 hl) was successfully performed by altering such parameters as the fermentation temperature, wort oxygen level and yeast pitching rate. Differences in the production of acetaldehyde, esters, higher alcohols and intracellular trehalose were observed. The resulting beers were found to be comparable to commercial products.

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