The Yeast Flavor in The Beer
- May 13, 2017
- 180
- beer
The Yeast Flavor in The Beer
The yeast flavor is an uncomfortable smell and taste in the beer, which becomes more obvious during yeast autolyzing. The beer with yeast flavor usually has higher PH, deeper color and less foam.
What causes the yeast flavor?
A.The beer storage temperature is too high and storage time is too long. The yeast autolyzes and release fatty acids. These substance would make beer with uncomfortable aroma and have bad influence to beer foam. Particularly, the ethyl acetate and ethyl laurate would act together to produce heavy yeast flavor when the content is high enough. But, if there is only one substance, ethyl acetate or ethyl laurate, it is not able to produce yeast flavor.
B.The equipment does not reach sanitary. For example, if the pipe is not cleaned without dead corner, the bad bacterial would grow and remain in the pipe. It will cause yeast flavor as well.
How to protect the beer from yeast flavor?
A.During secondary fermentation, the brewmaster should drain the yeast for many times to avoid yeast autolysis.
B.Check the yeast regularly to guarantee the yeast with healthy status. And the generation of yeast can not be very high.
C.Note the content of Kwai acid ester in the beer. The Kwai acid ester would increase frantically during yeast autolysis, so the Kwai acid ester is regarded as the sign of yeast flavor. The brewmaster can judge the yeast flavor by analyzing Kwai acid ester.
Edited by Vicky
Sales manager in Tiantai Beer Equipment Company
Email: [email protected]
The yeast flavor is an uncomfortable smell and taste in the beer, which becomes more obvious during yeast autolyzing. The beer with yeast flavor usually has higher PH, deeper color and less foam.
What causes the yeast flavor?
A.The beer storage temperature is too high and storage time is too long. The yeast autolyzes and release fatty acids. These substance would make beer with uncomfortable aroma and have bad influence to beer foam. Particularly, the ethyl acetate and ethyl laurate would act together to produce heavy yeast flavor when the content is high enough. But, if there is only one substance, ethyl acetate or ethyl laurate, it is not able to produce yeast flavor.
B.The equipment does not reach sanitary. For example, if the pipe is not cleaned without dead corner, the bad bacterial would grow and remain in the pipe. It will cause yeast flavor as well.
How to protect the beer from yeast flavor?
A.During secondary fermentation, the brewmaster should drain the yeast for many times to avoid yeast autolysis.
B.Check the yeast regularly to guarantee the yeast with healthy status. And the generation of yeast can not be very high.
C.Note the content of Kwai acid ester in the beer. The Kwai acid ester would increase frantically during yeast autolysis, so the Kwai acid ester is regarded as the sign of yeast flavor. The brewmaster can judge the yeast flavor by analyzing Kwai acid ester.
Edited by Vicky
Sales manager in Tiantai Beer Equipment Company
Email: [email protected]
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