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 4 days during primary fermentation. The frequency of the ultrasound was 40 kHz, and the input power was adjusted to 120, 160 and 200 W. Ultrasonic treatment was performed for 2, 6 and 12 h 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 160 W.