Fermentation characteristics of dried yeast for secondary fermentation of beer in bottles

摘要

Eight active dried brewing yeasts are used for bottle refermentation of industrial top fermenting beers. The yeast pitching concentration affects the refermentation rate and not the flavour profile. The fermentation profiles normalised to 1.106 cells/ml are almost identical. The saccharide consumption during the bottle refermentation compares to that during top fermentation. The alcohol tolerance is quite different for the eight dried yeasts. Safbrew T-31 is active up to 11 vol.% alcohol. Safbrew T-58, S-33 and B-28 are fermenting well up to 8.5 vol.% alcohol. Safale K-97 and S-04 and Saflager S-23 and S-189 can only referment beers with a maximum of 5.5 to 6.5 vol.% alcohol. No dried yeast could satisfactory referment an acid Belgian ale.