Effects of Yeast Properties on Beer Flavoring Substances

The special flavor of beer was mainly dependent on the used yeast species.The main factors inluencing yeast properties covered: yeast species,yeast inoculation quantity,use algebra of yeast,and fermentation technical conditions etc.The following yeast species was preferred for beer fermentation: yeast strain of low diacetyl yield and strong reductibility,and yeast of the second and the third generation had the strongest activity and reductibility.In practical production,lower inoculation temperature was adopted and adequate enhance of yeast inoculation quantity was recommended.Besides,strict technical operation was required.(Tran.by YUE Yang)