These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Decrease in hydrogen sulfide content during the final stage of beer fermentation due to involvement of yeast and not carbon dioxide gas purging.
    Author: Oka K, Hayashi T, Matsumoto N, Yanase H.
    Journal: J Biosci Bioeng; 2008 Sep; 106(3):253-7. PubMed ID: 18930001.
    Abstract:
    We observed a rapid decrease in hydrogen sulfide content in the final stage of beer fermentation that was attributed to yeast and not to the purging of carbon dioxide (CO(2)) gas. The well known immature off-flavor in beer due to hydrogen sulfide (H(2)S) behavior during beer fermentation was closely investigated. The H(2)S decrease occurred during the final stage of fermentation when the CO(2)-evolution rate was extremely small and there was a decrease in the availability of fermentable sugars, suggesting that the exhaustion of fermentable sugars triggered the decrease in H(2)S. An H(2)S-balance analysis suggested that the H(2)S decrease might have been caused due to sulfide uptake by yeast. Further investigation showed that the time necessary for H(2)S to decrease below the sensory threshold was related to the number of suspended yeast cells. This supported the hypothesis that yeast cells contributed to the rapid decrease in H(2)S during the final stage of beer fermentation.
    [Abstract] [Full Text] [Related] [New Search]