Wort Fermentation

Dear Colleagues,

The objectives of beer and whisk(e)y fermentations are to consistently metabolize wort constituents into ethanol, carbon dioxide, glycerol, and other fermentation products in order to produce beer (and fermented wort prior to distillation) with satisfactory quality and stability. It is also important to produce yeast crops during brewing (not during the distilling process), late in the fermentation cycle, which can confidently be repitched (inoculated) into subsequent brewer’s wort fermentations.

It is noteworthy that brewing is the only major fermentation process that recycles its yeast culture from one fermentation to another. Fermentation systems, such as most potable and industrial alcohol processes, including enology, saké brewing, and cider production, only use their culture once. In brewing, it is important to jealously protect the quality of yeast cultures between fermentations.

There are a number of novel processes worth discussing in brewing, including the use of high gravity procedures. Additionally, the use of batch vertical fermenters is currently predominant in most breweries. However, horizontal fermenters are still employed by some brewers, as are continuous fermentation systems, which are still in use in New Zealand and elsewhere.

Prof. Dr. Graham Stewart
Guest Editor

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

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• beer
• ethanol
• fermentation
• whisky
• wort
• yeast