Yeast: Difference between revisions

yeast strains significantly affected the EA value of beer. The EA value of beer with yeast strain C was longer than that of the other two strains and its flavor stability was the best among these three beers. It was very interesting that there was no correlation between the fermentation time and the EA value. Sulfite content in beer is also shown in Table II. The results show that the effect of yeast strain on beer flavor stability is mainly due to the ability of yeast to produce sulfite. These results suggest that the selection of yeast strain is one of the important factors for improvement of beer flavor stability. Similar suggestions have been also made previously by Narziss et al (13).<ref name=uchono>Uchida M, Ono M. [https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-58-0008 Technological approach to improve beer flavor stability: analysis of the effect of brewing processes on beer flavor stability by the electron spin resonance method.] ''J Am Soc Brew Chem.'' 2000;58(1):8–13.</ref>