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Yeast: Difference between revisions
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SafaleTM S-04 is a maltotriose negative yeast, thus sugars remain into the beer contributing to sweet character to aroma and taste.<ref name=ligdef>Liguori L, De Francesco G, Orilio P, Perretti G, Albanese D. [https://link.springer.com/article/10.1007/s13197-020-04740-8 Influence of malt composition on the quality of a top fermented beer.] ''J Food Sci Technol.'' 2021;58:2295–2303.</ref> | SafaleTM S-04 is a maltotriose negative yeast, thus sugars remain into the beer contributing to sweet character to aroma and taste.<ref name=ligdef>Liguori L, De Francesco G, Orilio P, Perretti G, Albanese D. [https://link.springer.com/article/10.1007/s13197-020-04740-8 Influence of malt composition on the quality of a top fermented beer.] ''J Food Sci Technol.'' 2021;58:2295–2303.</ref> | ||
Yeast is regarded as the best "antioxidant" for brewing due to its strong ability to absorb dissolved oxygen.<ref name=niecon>Nielsen H. [https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1973.tb03517.x The control of oxygen in beer processing.] ''J Inst Brew.'' 1973;79(2):147–154.</ref> | |||
==Preparing yeast for fermentation== | ==Preparing yeast for fermentation== | ||