Other Scholarly Content
 

An Investigation of Methylsulfonylmethane as a Fermentation Aid

Public Deposited

Downloadable Content

Download PDF
https://ir.library.oregonstate.edu/concern/defaults/z603qz82p

Descriptions

Attribute NameValues
Creator
Abstract
  • 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.
  • Keywords: Fermentation aid, Methylsulfonylmethane
Resource Type
Date Available
Date Issued
Non-Academic Affiliation
Rights Statement
Funding Statement (additional comments about funding)
  • Bergstrom Nutrition
Language
Replaces

Relationships

Parents:

This work has no parents.

In Collection:

Items

Thumbnail Title Date Uploaded Visibility Actions
file details MSM_and_Yeast_Lag_Time_THS_edits2.pdf 2017-07-21 Public Download