An Investigation of Methylsulfonylmethane as a Fermentation Aid Public Deposited

http://ir.library.oregonstate.edu/concern/undergraduate_thesis_or_projects/z603qz82p

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  • Fermentation time in the cellar directly affects potential brewery production as a whole. It is of practical interest to decrease time needed where possible and increase efficiency. Decreased lag time in beer fermentations allow for higher production and efficiency in the brewery as well as decreased risk of contamination. This study examined the use of methylsulfonylmethane (MSM) as a nutrient supplement to stimulate yeast growth during fermentation. Small-scale (1L), stirred fermentations were carried out at 15°C using a German lager yeast in a lightly hopped 11°P wort made from 70% pale 2-row malt and 30% high glucose liquid adjunct. Two pitching rates were examined, 1x106 and 1x105 cell/ml⋅°P, and four levels of MSM (0, 0.25, 0.5, and 075% w/w). Fermentation gravity and viable cell counts were monitored throughout fermentation until the final attenuation was achieved (approximately 5 days). The application of 0.25% w/w MSM resulted in the shortest lag time in both adequately (1x106 cell/ml⋅°P) and under-pitched (1x105 cell/ml⋅°P) ferments. Additionally, this treatment reached stable, maximum cell counts and final gravity the quickest. Increased concentrations of MSM trended with higher terminal gravities and lower fermentability irrespective of pitching rate. Application of MSM to beer fermentations has the potential to decreased lag time and increase peak rate in beer fermentations.
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  • description.provenance : Made available in DSpace on 2012-05-31T21:50:45Z (GMT). No. of bitstreams: 1 MSM and Yeast Lag Time THS edits2.pdf: 132519 bytes, checksum: c021451e1a777529a4793f10ad7dd4fa (MD5)
  • description.provenance : Submitted by Jeb Z Hollabaugh (hollabaj@onid.orst.edu) on 2012-05-31T16:35:50Z No. of bitstreams: 1 MSM and Yeast Lag Time THS edits2.pdf: 132519 bytes, checksum: c021451e1a777529a4793f10ad7dd4fa (MD5)
  • description.provenance : Approved for entry into archive by Sue Kunda(sue.kunda@oregonstate.edu) on 2012-05-31T21:50:45Z (GMT) No. of bitstreams: 1 MSM and Yeast Lag Time THS edits2.pdf: 132519 bytes, checksum: c021451e1a777529a4793f10ad7dd4fa (MD5)

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