Yeast: Difference between revisions
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Only a few commercially available brewing yeast strains specifically list “peppery” as an expected descriptor for the finished beer. These include White Labs WLP565, Wyeast 3711, Wyeast 3726, BSI S-11, BSI S-26, and BSI 565. All of these strains are identified by the supplier as a most suitable for saison-style beers.<ref name=len/> | Only a few commercially available brewing yeast strains specifically list “peppery” as an expected descriptor for the finished beer. These include White Labs WLP565, Wyeast 3711, Wyeast 3726, BSI S-11, BSI S-26, and BSI 565. All of these strains are identified by the supplier as a most suitable for saison-style beers.<ref name=len/> | ||
Certain undesirable ethyl esters, heterocyclic compounds and carbonyl compounds are produced during fermentation without oxygen involved [1].<ref name=wumj>Wu MJ, Clarke FM, Rogers PJ, et al. [https://www.mdpi.com/1422-0067/12/9/6089/pdf Identification of a protein with antioxidant activity that is important for the protection against beer ageing.] ''Int J Mol Sci.'' 2011;12(9):6089–6103.</ref> | |||
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