Gosselin, Y.1, Van Nedervelde, L.2, Boeykens, A.3 and Janssens, P.1, (1)Fermentis, Marcq-en-Baroeul, FRANCE, (2)Institut Meurice, Brussels, BELGIUM, (3)Odisee, Gent, Belgium
Technical Session 4: Yeast
Monday, June 05, 2017
3:30–4:45 p.m.
Camellia AB
Nowadays, active dry yeast (ADY) is an attractive and easy tool for beer production and/or diversification. Nevertheless, literature is poor in terms of information regarding consistency of ADY and its real shelf life. Therefore, brewers have a limited visibility on the storage life of ADY without impacting its initial performances. The purpose of this lecture is to present results from different independent studies on the consistency of ADY and its real shelf life across different strains and batches. Ten commercial ADY were considered in forced aging tests, and 2 ADY were studied following natural aging (3 years). Yeast performance was evaluated by analysis of fermentation profile, attenuation level and volatiles production. For some yeasts, sensory analysis was performed after bottling. The results of this study show that after more than 3 years, there are no significant differences between aged and freshly produced ADY in terms of fermentation performance and beer quality.
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