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Yeast: Difference between revisions
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This also comes into play when using [[adjuncts]] in brewing. | This also comes into play when using [[adjuncts]] in brewing. | ||
[[File:Flavor-compound-production.png]] | [[File:Flavor-compound-production.png|alt=Yeast flavor compound production diagram]] | ||
In many Belgian-style specialty beers, POF+ S. cerevisiae strains are required to impart spice notes in the finished beer.<ref name=len>Lentz M. [https://www.mdpi.com/2311-5637/4/1/20 The impact of simple phenolic compounds on beer aroma and flavor.] ''Fermentation.'' 2018;4(1):20.</ref> There is a wide variety among these strains regarding POF activity. This at least partially explains the difference in volatile flavor compounds (phenolics and esters) produced by different strains such as those utilized for [[weissbier]] vs [[Belgian tripel]] styles for example. | In many Belgian-style specialty beers, POF+ S. cerevisiae strains are required to impart spice notes in the finished beer.<ref name=len>Lentz M. [https://www.mdpi.com/2311-5637/4/1/20 The impact of simple phenolic compounds on beer aroma and flavor.] ''Fermentation.'' 2018;4(1):20.</ref> There is a wide variety among these strains regarding POF activity. This at least partially explains the difference in volatile flavor compounds (phenolics and esters) produced by different strains such as those utilized for [[weissbier]] vs [[Belgian tripel]] styles for example. | ||