Effect of ultrasonication on fermentation kinetics of beer using six-row barley cultivated in Korea

Abstract

The effect of a 'bath type' ultrasound on the fermentation of beer made from Korean six-row barley was studied. Beer samples were treated in an ultrasonication bath for 4days during primary fermentation. The frequency of the ultrasound was 40kHz, and the input power was adjusted to 120, 160 and 200W. Ultrasonic treatment was performed for 2, 6 and 12h for each input power. The physicochemical and sensory properties, as well as the quality of the beers were measured. Ultrasonication enhanced ethanol production by 13.18% at 160W.