Mashing and fermentation conditions that increase ethanol content in fermented wort for single malt whisky
Ethanol content in fermented wort is the most important parameter for whisky production in terms of volume of distillate per unit of malt. Ethanol biosynthesis during wort fermentation depends on many factors; however, the initial concentration of fermentable carbohydrates significantly affects the...
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Universidad de Sonora
2022
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biotecnia-article-15762022-05-31T17:40:22Z Mashing and fermentation conditions that increase ethanol content in fermented wort for single malt whisky Condiciones de maceración y fermentación que incrementan el contenido de etanol en mosto fermentado para whisky de malta Rivera Jiménez, María Teresa Huerta Zurita, Ramon Herrera Hernández, María Guadalupe Herrera Enciso, Violeta Flores Gómez, Carlos Alberto whisky, malt, mashing, fermentation, ethanol yield whisky, malta, maceración, fermentación, rendimiento de etanol Ethanol content in fermented wort is the most important parameter for whisky production in terms of volume of distillate per unit of malt. Ethanol biosynthesis during wort fermentation depends on many factors; however, the initial concentration of fermentable carbohydrates significantly affects the final content of ethanol in fermented wort. The objective of this study was to evaluate the effect of different mashing and fermentation conditions on ethanol content in fermented wort, and to determine the conditions that better contribute to the increase of this compound. It was observed that an isothermal mashing of 65 ºC for 3 h, with a 1:3 grist:water ratio, results in worts with high fermentable carbohydrates content. In addition, it was determined that the higher ethanol yield is attained with closed fermenters at 20 ºC and12.5 ºP worts. These conditions result in a conversion efficiency of 0.34 g of ethanol/g of soluble solids, in fermented worts with reduced amounts of methanol and glycerol. El contenido de etanol en mosto fermentado es el parámetro más importante para la producción de whisky en términos de volumen de destilado por unidad de malta. La biosíntesis de etanol durante la fermentación de mosto depende de muchos factores; no obstante, la cantidad inicial de carbohidratos fermentables afecta significativamente el contenido final de etanol en mosto fermentado. El objetivo de este estudio fue evaluar el efecto de diferentes condiciones de maceración y fermentación sobre el contenido de etanol en mosto fermentado; asimismo, determinar las condiciones que contribuyen en el incremento de este compuesto. Se observó que la maceración isotérmica a 65 °C por 3 h, con una relación malta:agua 1:3, resulta en mostos con mayor contenido de carbohidratos fermentables. Además, se determinó que el mejor rendimiento de etanol se obtiene con fermentadores cerrados a 20 °C en mostos de 12.5 °P. Lo anterior resulta en una eficiencia de 0.34 g de etanol/g de sólidos solubles; además de la reducción significativa de metanol y glicerol. Universidad de Sonora 2022-02-23 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1576 10.18633/biotecnia.v24i1.1576 Biotecnia; Vol. 24 No. 1 (2022): Enero-Abril; 133-141 Biotecnia; Vol. 24 Núm. 1 (2022): Enero-Abril; 133-141 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1576/641 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1576/678 Derechos de autor 2022 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
spa |
| format |
Online |
| author |
Rivera Jiménez, María Teresa Huerta Zurita, Ramon Herrera Hernández, María Guadalupe Herrera Enciso, Violeta Flores Gómez, Carlos Alberto |
| spellingShingle |
Rivera Jiménez, María Teresa Huerta Zurita, Ramon Herrera Hernández, María Guadalupe Herrera Enciso, Violeta Flores Gómez, Carlos Alberto Mashing and fermentation conditions that increase ethanol content in fermented wort for single malt whisky |
| author_facet |
Rivera Jiménez, María Teresa Huerta Zurita, Ramon Herrera Hernández, María Guadalupe Herrera Enciso, Violeta Flores Gómez, Carlos Alberto |
| author_sort |
Rivera Jiménez, María Teresa |
| title |
Mashing and fermentation conditions that increase ethanol content in fermented wort for single malt whisky |
| title_short |
Mashing and fermentation conditions that increase ethanol content in fermented wort for single malt whisky |
| title_full |
Mashing and fermentation conditions that increase ethanol content in fermented wort for single malt whisky |
| title_fullStr |
Mashing and fermentation conditions that increase ethanol content in fermented wort for single malt whisky |
| title_full_unstemmed |
Mashing and fermentation conditions that increase ethanol content in fermented wort for single malt whisky |
| title_sort |
mashing and fermentation conditions that increase ethanol content in fermented wort for single malt whisky |
| description |
Ethanol content in fermented wort is the most important parameter for whisky production in terms of volume of distillate per unit of malt. Ethanol biosynthesis during wort fermentation depends on many factors; however, the initial concentration of fermentable carbohydrates significantly affects the final content of ethanol in fermented wort. The objective of this study was to evaluate the effect of different mashing and fermentation conditions on ethanol content in fermented wort, and to determine the conditions that better contribute to the increase of this compound. It was observed that an isothermal mashing of 65 ºC for 3 h, with a 1:3 grist:water ratio, results in worts with high fermentable carbohydrates content. In addition, it was determined that the higher ethanol yield is attained with closed fermenters at 20 ºC and12.5 ºP worts. These conditions result in a conversion efficiency of 0.34 g of ethanol/g of soluble solids, in fermented worts with reduced amounts of methanol and glycerol. |
| publisher |
Universidad de Sonora |
| publishDate |
2022 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1576 |
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