Filtration, haze and foam characteristics of fermented wort mediated by yeast strain.
OBJECTIVE
To investigate the influence of the choice of yeast strain on the haze, shelf life, filterability and foam quality characteristics of fermented products.


RESULTS
Twelve strains were used to ferment a chemically defined wort and hopped ale or stout wort. Fermented products were assessed for foam using the Rudin apparatus, and filterability and haze characteristics using the European Brewing Convention methods, to reveal differences in these parameters as a consequence of the choice of yeast strain and growth medium.


CONCLUSIONS
Under the conditions used, the choice of strain of Saccharomyces cerevisiae effecting the primary fermentation has an impact on all of the parameters investigated, most notably when the fermentation medium is devoid of macromolecular material.


CONCLUSIONS
The filtration of fermented products has a large cost implication for many brewers and wine makers, and the haze of the resulting filtrate is a key quality criterion. Also of importance to the quality of beer and some wines is the foaming and head retention of these beverages. The foam characteristics, filterability and potential for haze formation in a fermented product have long been known to be dependant on the raw materials used, as well as other production parameters. The choice of Saccharomyces cerevisiae strain used to ferment has itself been shown here to influence these parameters.
Douglas
P
P
School of Agriculture and Wine, University of Adelaide, Glen Osmond, SA, Australia.
Meneses
F J
FJ
Jiranek
V
V
D001515:Beer / Q000382:microbiology; D001628:Beverages / Q000382:microbiology*; D003470:Culture Media; D005285:Fermentation; D005374:Filtration; D005511:Food Handling; D005516:Food Microbiology; D012441:Saccharomyces cerevisiae / Q000502:physiology*; D014920:Wine / Q000382:microbiology
D003470:Culture Media