Selected yeasts, today, are employed in the alcoholic beverage production to avoid undesired fermentations and negative aromatic compounds. Yeast selection is made on the basis of technological characteristics as fermentation rate, level of worth attenuation, froth formation, flocculation, resistance to the low temperatures and alcohol and production of aromatic compounds. The aim of this work was to compare different enological and brewing yeasts for ale and lager fermentation to evaluate the organoleptic and chemical profile of aromatic compounds obtained from worth fermentation.
Valutazione dei composti aromatici di birre ottenute con lieviti birrari ed enologici di alta e bassa fermentazione
MANZANO, Marisa;BUIATTI, Stefano;
2007-01-01
Abstract
Selected yeasts, today, are employed in the alcoholic beverage production to avoid undesired fermentations and negative aromatic compounds. Yeast selection is made on the basis of technological characteristics as fermentation rate, level of worth attenuation, froth formation, flocculation, resistance to the low temperatures and alcohol and production of aromatic compounds. The aim of this work was to compare different enological and brewing yeasts for ale and lager fermentation to evaluate the organoleptic and chemical profile of aromatic compounds obtained from worth fermentation.File in questo prodotto:
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