Kvasny Prum. 1972; 18(8): 169-171 | DOI: 10.18832/kp1972014

Practical experience with various yeast strains.Peer-reviewed article

J. ŠAVEL

The result of tests which have been carried out with five strains of yeast accord with the results published in literature in various articles dealing with the introduction of new strains into the brewing technology. Laboratory tests permit to select form a number of various strains best ones, suitable for breweries. It is recommended to take for tests standard wort from the brewery in which new strains are to be used and to compare the quality of beer produced by former strain and new one. Though the behavior of yeast in fermenting process can be predicted, the tests do not allow to evaluate the organoleptic properties of the future product and selected strains must be, therefore, tested also in pilot plants and on production scale.
(In Czech, English summary only)

Keywords: brewing industry, yeast, strain

Published: August 1, 1972