RAPID METHODS FOR DETERMINING THE LIMITING ATTENUATION OF WORT AND BEER

Open Access

2 January 1952

journal article
research article
Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing

Vol. 58 (1) , 35-46
https://doi.org/10.1002/j.2050-0416.1952.tb02659.x

Abstract

Using Schizosacch. pombé, limiting attenuation can be determined in 4 1/2–6 hr., since this yeast rapidly ferments substances which Sacch. carlsbergensis ferments slowly; limiting attenuation determination with the latter yeast occupies 15 hr. for wort or 6 hr. for beer under the conditions described. One method with either yeast utilizes fermentation at 25° C. in a rocking thermostat, the volume of carbon dioxide liberated being measured. In the second method, which is especially suitable for routine work, fermentation is in shaken Thunberg flasks, and the carbon dioxide is determined manometrically. Schizosacch. pomb is unsuitable for determining the limiting attenuation of beer because of its power to hydrolyse dextrins; using this yeast for wort, correction should be made for dextrinolytic activity.

Keywords

This publication has 1 reference indexed in Scilit:

Determination of Vitamin B₁ by Yeast Fermentation Method Improvements Related to Use of Sulfite Cleavage and a New Fermentometer
Industrial & Engineering Chemistry Analytical Edition, 1942