Performance of Different Saccharomyces Strains on Secondary Fermentation during the Production of Beer.

ABSTRACT: Bottle conditioning of beer is an additional fermentation step where yeast and fermentable extract are added to the beer for carbonation. During this process, yeast must overcome environmental stresses to ensure sufficient fermentation in the bottle. Additionally, the yeast must be able to survive for a prolonged time, as a decline in viability will lead to alterations in the product. Here, we investigated the effects of bottle conditioning on beer using six different yeast strains from the brewing, wine making, and distilling industries over 120 days. The ale and lager strains resulted in a beer possessing typical characteristics of a pale ale-style beer, whereas sparkling wine and distilling yeast strains resulted in aromas that were uncharacteristic, which was expected. In addition, we

SUBMITTER: Dilmetz BA 

PROVIDER: S-EPMC11354207 | biostudies-literature | 2024 Aug

REPOSITORIES: biostudies-literature