한국미생물·생명공학회지 (Microbiology and Biotechnology Letters)
- 제3권1호
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- Pages.31-34
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- 1975
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- 1598-642X(pISSN)
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- 2234-7305(eISSN)
이단회분식 맥주발효 I. 이론
Double-stage Batch Fermentation of Beer I. Theoretical Background
- 박무영 (한국과학원 생물공학과)
- Pack, M.Y. (Department of Biological Science and Engineering Korea Advanced Institute of Science)
- 발행 : 1975.01.01
초록
종내의 맥주발효에 따른 제반조건을 가능한 한 그대로 유지하면서 율이 높은 발효법을 몇가지 설계해 보았다. 발효개시후 3일만에 발효액의
Fermentation models of beer having higher efficiencies with a minimum change in conventional batch fermentation condition have been designed. By diluting the fermenting mass with one half or one third volume of fresh wort after three days of the conventional batch fermentation and completing the rest of the fermentation in five or four days, about 20 to 30 percent increase in the fermentation efficiency over the regular 9-day batch beer fermentation is theoretically feasible.
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