Evaluation of Batch Fermentation Conditions on Beer Flavor Development

맥주의 향미형성에서 본 회분발효조건의 평가

Brewer's worts were fermented under five different conditions in each of which one of the five elemental factors involved in the conventional batch fermentation, i. e., fermentation period, heterothermal condition, spontaneous agitation, stratification, and foam covering, was forced to alter remaining other factors unchanged. The resulting beers were analyzed for their flavor components gas-chromatographycally and all of the five factors were found to be necessary for the development of the characteristic flavor of traditional beer.

맥주의 재래식 나분발효에 따른 5가지 조건, 즉 발효기간, 변온, 자동교반, 성층, 피포현상 가운데, 한가지 조건씩을 실험적으로 변경시켜 맥즙을 발효하고, 생성된 맥주를 개스크로마토 그래피로써 분석해 본 결과, 이상의 5가지 발효조건이 모두 맥주의 향미형함에 필요하다는 것을 알았다.