Three carrier materials (porous glass beads, DEAE‐cellulose, diatomaceous earth) for immobilized primary fermentation of beer were tested on a 1.6 litre scale. The influence of the carrier materials on flavour compounds in the green beer was analysed. The nature of the carrier affected the concentrations of some flavour compounds in a yeast strain specific manner. The findings suggest that the most appropriate material for immobilized primary fermentation of beer depends on the yeast strain used and the beer characteristics desired.
|Journal||Journal of the Institute of Brewing|
|Publication status||Published - 2000|
|MoE publication type||A1 Journal article-refereed|