How to improve the enzymatic worty flavour reduction in a cold contact fermentation

摘要

Although much more efficient at 28 deg C than at low temperature, enzymatic removal of Strecker aldehydes by brewer's yeast, Saccharomices cerevisiae, is a1ways limited to 6t-85/100 of the initial concentration, whatever the fermentation conditions. This asymptotic reduction pattern leads to residual concentrations imparting the well-known unpleasant worty taste to alcohol-free beers. Low-energy binding to flavanoids is shown to hinder more complete enzymatic reduction in the cold contact fermenwhon process.