title: Changes in the yeast metabolism at very high-gravity wort fermentation.
abstract: The rate of ethanol production increased with increasing wort gravity up to the initial wort concentration of 24%, reaching the maximum ethanol concentration of 6.2%, but its attenuation reached only 49%. The intracellular trehalose accumulation was proportional to the initial wort gravity, at 24 or 30% wort fermentation increased 3 or 4.5 times, respectively, compared to 12% wort fermentation. Trehalose accumulation began after exhaustion of glucose, ceased after uptake of approximately 65% reducing saccharides, despite of increasing ethanol or remaining saccharide concentration in the environment.
authors.affiliation: Department of Biochemical Technology, Faculty of Chemical Technology, Slovak University of Technology, 812 37 Bratislava, Slovakia.
authors.forename: J
authors.initials: J
authors.lastname: Pátková
authors.forename: D
authors.initials: D
authors.lastname: Smogrovicová
authors.forename: P
authors.initials: P
authors.lastname: Bafrncová
authors.forename: Z
authors.initials: Z
authors.lastname: Dömény
mesh_terms: D001515:Beer; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D005524:Food Technology; D005947:Glucose / Q000378:metabolism; D018471:Hypergravity; D018517:Plant Roots / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D014199:Trehalose / Q000378:metabolism
chemical_list: D000431:Ethanol; D014199:Trehalose; D005947:Glucose