Shows conversion and fermentation as a coupled rate-control problem. The technique is a process option, not a universal standard.
The authors describe a change from holding liquefied mash for near-complete saccharification toward adding saccharifying enzyme at fermentation temperature.
Wright and Pilkington contrast near-complete pre-fermentation saccharification, which can create high-glucose osmotic stress and slow fermentation start, with simultaneous saccharification and fermentation, in which glucoamylase is dosed so glucose release roughly matches yeast uptake and leaves less substrate available to contaminants.
Printed pp. 96–97 / PDF sheet 283
Chapter 7 — Milling and Mashing
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Evidence
Wright and Pilkington contrast near-complete saccharification before fermentation, which can produce high glucose and osmotic stress, with SSF, in which glucoamylase is dosed so glucose release roughly matches yeast uptake and leaves less substrate freely available to contaminants.
Location and context
Chapter 7, Milling and Mashing; printed pp. 96–97 / PDF sheet 283. The authors describe a shift from holding liquefied mash for near-complete conversion toward adding saccharifying enzyme at fermentation temperature.
Annotation
The passage presents conversion and fermentation as a coupled rate-control problem. It describes a process option rather than a universal standard.