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Yeast: Difference between revisions
intro
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The conversion of the fermentable carbohydrates (sugars) into ethanol and carbon dioxide gas is achieved by pitching yeast. However, other by-yeast metabolism products are also excreted into the fermenting wort and can affect the organoleptic properties (i.e., taste, color, odor and feel) of the beer. These by-products include esters, aldehydes, vicinal diketones, higher alcohols and acids, as well as sulfur compounds.<ref>Ferreira, Inês M., and Guido, Luís F. [https://www.mdpi.com/2311-5637/4/2/23/pdf "Impact of Wort Amino Acids on Beer Flavour: A Review."] ''Fermentation.'' 2018, 4, 23.</ref> | |||
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