Bottom-fermenting yeasts: influence of β-lyase activity on beer aroma
Enzyme activity | Under the German Purity Law 40 different types of malt, over 200 strains of yeast, more than 250 hop varieties and the way in which the brewing process is performed alone provide many ways of developing styles of beer [1]. Besides water and malt, yeast and hops are the key factors in determining the flavour and aroma of a beer. Research has shown that not only do the quantity and timing of the hop dosage play an important role here but also the biochemical interaction with the strain of yeast used.
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