THE INFLUENCE OF THE METHOD OF PREPARATION OF PITCHING YEAST ON ITS PRODUCTION OF DIACETYL AND ACETOIN DURING FERMENTATION

Abstract

Yeasts propagated under different conditions have been tested for their ability to produce diacetyl and acetoin during fermentation of wort. It has been shown that the method of preparation of the pitching yeast can have a considerable influence on the production of these fermentation by-products and that different yeast strains respond differently in this respect.