Servomyces�A Biological Nutrient
MBAA TQ vol. 41, no. 4, 2004, pp. 366-370 |
VIEW ARTICLE
Tobias Fischborn (1), James McLaren (1), Eberhard Geiger (2), Fritz Briem (3), Karl Glas (4), and Joseph Engelmann (4). 1. Lallemand Inc. R&D, 6100 Royalmount Avenue, Montreal, Quebec, H4P 2R2, Canada. 2. Technical University Munich, Freising � Weihenstephan, Germany. 3. Doemens Institute, Grafelfing, Germany. 4. Staatlich Brautechnische Pr�f- und Versuchsanstalt � Weihenstephan, Germany.
Abstract
Fermentations in 2-L tall tubes indicate that the addition of Servomyces shortens fermentation time and increases alcohol yield significantly compared with mineral zinc addition or no addition (control). The profile of fermentation by-products determined by gas chromatography was only slightly different from that of the control, but the beers treated with Servomyces were described as cleaner and better balanced. Fermentations in commercial breweries confirmed these results.
Keywords: bioavailability, fermentation performance, Servomyces, zinc
This online article contains color figures.
S�ntesis
Fermentaciones en tubos altos de 2-L indicaron que la adici�n de Servomices acorta el tiempo de fermentaci�n y aumenta el rendimiento de alcohol significativamente comparado con un control o con la adici�n de zinc mineral. El perfil de los subproductos de la fermentaci�n (determinado por cromatograf�a de gas) s�lo difer�a ligeramente de aquel del control, pero las cervezas tratadas con Servomices fueron consideradas m�s limpias y mejor equilibradas en sabor. Fermentaciones en cervecer�as comerciales confirmaron estos resultados.
Palabras claves: biodisponibilidad, desempe�o de fermentaci�n, Servomices, zinc
