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Bulletin of UASVM Agriculture
Year: 2010  |  Volume: 67  |  Issue: 2  |  Page No.: 309 - 313

Preliminary Research Concerning the Determination of Beer Wort Flavor Compounds During Primary Fermentation

Delia MICHIU, Maria TOFANA, Elena MUDURA and Florina MUNTEAN    

Abstract: Generally beer contain numerous aromatic compounds, some naturally present in the raw materials and some formed during processing. In this work were analysed beer wort flavor compounds, during primary fermentation, taking into study two beer wort types: one obtained from Pilsner malt (100%), other from a mixture of Pilsner malt (80%) and Caramel Malt (20%). An Shimadzu GC/MS-QP2010 equipment was used for samples analysis. The major compounds founded in beer wort samples, was derived from a vast array of compounds that arise from a number of sources. In this way, during fermentation and conditioning we founded different categories of secondary products: higher alcohols, esters, vicinal diketones (VDK), organic acids and aldehydes. The concentration of this aroma compounds depends on malt type and the moment of wort examination. Was noticed that some compounds disappeared and others appeared, from the day to day of primary fermentation.

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