Aroma profiles of selected wheat beer yeast strains

摘要

The aroma profile of a beer depends on many factors. The majority of valuable aroma components are formed by yeast during fermentation. Unfortunately, the significance of yeast is frequently underestimated and it is oftentimes seen only as a "means to an end". Selection of the yeast strain plays an important part in formation of esters, higher alcohols and other aroma components, in particular for top-fermenting beers. Every yeast strain has a particular genome and, thus, different modes of aroma synthesis. In order to be able to assess the anticipated aroma profile of a wheat beer, different wheat beer yeast strains were tested under standardised conditions to determine their fermentation characteristics and formation of aroma substances at the Research Center Weihenstephan for Brewing and Food Quality.