Abstract
The rate of ethanol production increased with increasing wort gravity up to the initial wort concentration of 24%, reaching the maximum ethanol concentration of 6.2%, but its attenuation reached only 49%. The intracellular trehalose accumulation was proportional to the inital wort gravity, at 24 or 30% wort fermentation increased 3 or 4.5 times, respectively, compared to 12% wort fermentation. Trehalose accumulation began after exhaustion of glucose, ceased after uptake of approximately 65% reducing saccharides, despite of increasing ethanol or remaining saccharide concentration in the environment.
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Pátková, J., Šmogrovičová, D., Bafrncová, P. et al. Changes in the yeast metabolism at very high-gravity wort fermentation. Folia Microbiol 45, 335–338 (2000). https://doi.org/10.1007/BF02817557
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DOI: https://doi.org/10.1007/BF02817557