Preservation of brewers yeast Part 2: The influence of preservation on yeast vitality and beer quality
The influence of various yeast preservation methods on vitality and beer quality has been investigated. It was found that no relationship exists between survival rates after preservation and vitality of yeasts during fermentation. This is a convincing argument to support the clear distinction between the concepts of viability and vitality.
After it has been observed that the lyophilisation preservation method was unsuitable due to its negative effects on brewing-related yeast characteristics, the practicable method of partial desiccation of yeasts on filter paper is examined in more detail in terms of its influence on taste and taste stability of beers. However, in the case of weizen beers, the tendency was more in favour of the reference beer.
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