The brewing process and production of alcoholic beverages occurs on a global scale every day. However water quality and pH levels vary from region to region (Naumburg et al, 2001). This study investigated the effects of pH on alcohol production by weight of yeast (Saccharomyces cerivisae). It was hypothesized that alcohol production in beer was affected by the pH of the solution in which the yeast was fermented. The yeast was fermented in four pH buffered solutions (3, 5, 7, 9). The percentage of alcohol content was calculated by measuring the specific gravity of the solutions before and after the fermentation process. At pH 3, the average alcohol by weight (ABW) percentage was 3.788% ± 0.026% (±SEM, N=5); at pH 5, the average ABW percentage was 4.370% ± 0.026% (±SEM, N=5); at pH 6, the average ABW percentage was 3.761% ± 0.026% (±SEM, N=5); at pH 8, the average ABW percentage was 3.141% ± 0.058% (±SEM, N=5).
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