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Selection of beer yeast with high resistance and its effects on beer flavor after high concentration fermentation

Lei Cao

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Abstract

An osmo and alcohol resistant yeast named Y was developed and screened from beer yeast X.The yeast Y could grow under ABV(Alcohol by volume) 18% and Brix 60.The fermentation performance of yeast Y in 28°P wort medium was studied,as well as the contents of flavor substances of the beer when the fermentation was ended.It was indicated that yeast Y was more suitable for high concentration fermentation than the original strain X.

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What this paper is about

An osmo and alcohol resistant yeast named Y was developed and screened from beer yeast X.The yeast Y could grow under ABV(Alcohol by volume) 18% and Brix 60.The fermentation performance of yeast Y in 28°P wort medium was studied,as well as the contents of flavor substances of the beer when the fermentation was ended.It was indicated that yeast Y was more suitable for high concentration fermentation than the original strain X.

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Available abstract

An osmo and alcohol resistant yeast named Y was developed and screened from beer yeast X.The yeast Y could grow under ABV(Alcohol by volume) 18% and Brix 60.The fermentation performance of yeast Y in 28°P wort medium was studied,as well as the contents of flavor substances of the beer when the fermentation was ended.It was indicated that yeast Y was more suitable for high concentration fermentation than the original strain X.

Key concepts: Yeast, Fermentation, Food science, Flavor, Ethanol fermentation, Brix, Chemistry, Alcohol

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