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Yeast: Difference between revisions
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Maltose-rich worts ferment more quickly and hold the yeast in suspension longer.<ref name=kunze3>Kunze, wort production</ref> Higher fermentability increases fermentation speed, alcohol content, and ester formation.<ref name=kunze3/> | Maltose-rich worts ferment more quickly and hold the yeast in suspension longer.<ref name=kunze3>Kunze, wort production</ref> Higher fermentability increases fermentation speed, alcohol content, and ester formation.<ref name=kunze3/> | ||
The presence of high concentrations of glucose as a result of the action of these | |||
amylases could inhibit maltose consumption in some yeast strains<ref name=guerra>Guerra NP, Torrado-Agrasar A, López-Macías C, et al. Use of Amylolytic Enzymes in Brewing. In: Preedy VR, ed. ''Beer in Health and Disease Prevention.'' Academic Press; 2009:113–126.</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"] | *[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"] | ||