Monitoring of flocculent and powdery yeast fractions in brewing processes
A rapid analysis of the amounts of flocculent and powdery yeasts is of major significance for improving brewing process management and for the quality of high attenuating beers. In the context of a research project B88 of WIFÖ Wissenschaftsförderung der deutschen Brauwirtschaft e.V. (Science Foundation of the German Beer Brewing Industries), a method has been developed that can differentiate between the sugar structures of the cell walls of the two yeast strains. This, however, will work only under defined laboratory conditions. The reasons are discussed below.
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