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Comparison of the fermentation properties of top-fermented wheat beer yeasts

Zhou Guangtian

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Abstract

In this paper,three top-fermentation yeasts are used to produce the wheat beers with the same concentration(11°Bx).The fermentation performance of yeast including cell number in propagation phase,flocculation,the change of appearance sugar degree,the reduction of diacetyl,the production of higher alcohols and ester were detected and compared,and the physiochemical index of beer was determined.Finally,their respective property were put forward combination with sensory evaluation.

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What this paper is about

In this paper,three top-fermentation yeasts are used to produce the wheat beers with the same concentration(11°Bx).The fermentation performance of yeast including cell number in propagation phase,flocculation,the change of appearance sugar degree,the reduction of diacetyl,the production of higher alcohols and ester were detected and compared,and the physiochemical index of beer was determined.Finally,their respective property were put forward combination with sensory evaluation.

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Available abstract

In this paper,three top-fermentation yeasts are used to produce the wheat beers with the same concentration(11°Bx).The fermentation performance of yeast including cell number in propagation phase,flocculation,the change of appearance sugar degree,the reduction of diacetyl,the production of higher alcohols and ester were detected and compared,and the physiochemical index of beer was determined.Finally,their respective property were put forward combination with sensory evaluation.

Key concepts: Fermentation, Food science, Diacetyl, Yeast, Sugar, Chemistry, Flocculation, Free amino nitrogen

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