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Yeast: Difference between revisions
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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 name="Ferreira">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> | 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 name="Ferreira">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> | ||
*[https://www.sciencedirect.com/science/article/abs/pii/S0308814603006034 "The impact of the physiological condition of the pitching yeast on beer flavour stability: an industrial approach"] | |||
==Preparing yeast for fermentation== | ==Preparing yeast for fermentation== | ||