With this trick to make beer, this is a children’s game

Make beer This is a long process. Since the raw materials are obtained until the drink is ready to use, They can pass from 2.5 to 8 weeksThe field requires only the time of fermentation A few daysSometimes up to a week. Therefore, the beer industry is constantly looking for forms reduce time, To get more product Without losing quality. The problem is that fermentation depends on the process for yeast and cannot hurry. Or yes?

According to a new study published by scientists from The university is otagoFermentation can be accelerated with something as curious as Expose yeast to white noiseThe process can be reduced about the day, with all the advantages that suggest. Except, Neither the aroma nor the taste of beer will be affected.

This would allow Fatherer beerTherefore, if it had been delivered on an industrial scale, it will be Very profitable for breweriesThe field at the moment was done only on a laboratory scale, but it can be expected that it will be extrapolated. The truth is that this may seem strange, but if in Germany they put Mozart’s music in bacteria to decompose waste substances on wastewater, we should not surprise that brewers are successful White noise

How did they accelerated the process of making beer with white noise?

Beer was partially made thanks to the fermentation made by yeast Saccharmyces cerevisiaeThe field is part of the development of this, more susceptible to be able to accelerate. But how?

The authors of this new study thought that this can be done thanks energy From white noise. They used Linear drives. A drive is a device that uses energy, usually hydraulic, pneumatic or electric, to activate the process and its automation. In this case Acoustic energy, Whose vibrations had a positive impact on yeast. In fact, this is something similar to what is happening with the bacteria of the German wastewater factory.

The experiment was conducted with Control sample. Two samples of juice extracted from Crush the malt. This is a germinated barley by a controlled way, especially for beer development. Sugar of this juice are those that use yeast to produce energy through fermentation.

In this case, one of these samples was exposed to White noise from 800 to 2000 Hzwhile the other It was fermented normallyIn this way, it was clear that the first sample maintained a great concentration Suspended yeastThe field besides, he experienced one Acceleration of his metabolismTherefore, fermentation occurred faster at all levels.

Can there be more utilities?

Beer, obtained from this small sample, had a taste and aroma comparable to the selected, which were processed normally. Therefore, it seems that this can be done faster, without changing its properties. This is a great advantage, but not the only thing, since the authors of the study believe that it can be applied to Enzymation of other drinks, Like wine and some liquors.

It will be necessary to investigate more to observe whether it will profitably accept it on an industrial scale. If you could, this can be noted before and after the development of beer. And all thanks to a little white noise.