Kvasny Prumysl, 2003 (vol. 49), issue 1

The effect of yeast strain on flavour stability of beer.Peer-reviewed article

G. BASAŘOVÁ, M. BLÁHA, P. VESELÝ

Kvasny Prum. 2003; 49(1): 3-10 | DOI: 10.18832/kp2003001  

In model fermentations in 10 l glass containers, three strains of bottom brewing yeasts marked as no. 2 – medium deeply to deeply fermenting, no 7 – medium deeply fermenting, and no. 95 –deeply fermenting in the collection of the RIBM Prague,  were tested on 10 % and 12 % hopped wort. Strain no. 2 exhibited the highest formation of SO₂ and the highest maximum enzymatic activity 3-methylbutanal reductase which degrades 3-methylbutanal belonging to so-called components of stale taste at various temperatures (7 °C, 10 °C, 13 °C, and 18 °C). The lowest formation was detected in strain no. 95 and still slightly lower in strain...