The majority of the selected strains performed well in sour wort containing < 0.4% w/w lactic acid or < 0.1% w/w acetic acid. ![]() This study confirmed the suitability of active dry brewing yeast for sour beer fermentations that meet or exceed the typical organic acid concentrations encountered in sour wort. A single strain of active dried yeast specifically selected and bred for bottle conditioning environments was assessed based upon its ability to metabolize glucose, and carbonate artificially acidified finished beer between 0.0%−1.6% w/w lactic acid and 0.0%−1.0% w/w acetic acid. ![]() Nine common brewing strains of active dried yeast were assessed based upon overall fermentation performance and their ability to metabolize maltotriose and maltose between 0.0% w/w − 1.0% w/w lactic acid and 0.0% w/w − 0.5% w/w acetic acid. The focus of this study was on the performance of select active dried yeast strains under artificially acidified conditions. ![]() The growing popularity of sour beers warranted the exploration of strain-specific performance under optimal and suboptimal conditions similar to those found in sour beer production. The presence of high concentrations of organic acids is known to adversely affect the efficiency and quality of ethanol fermentation.
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