Improvement of Brewer’s Yeast Viability by Adjusting Wort Composition

Activated natural zeolites for beer filtration: A pilot scale approach

“…Predominantly, for the beers filtered using individual zeolites (V6), six of the nine assessors noticed that reduced wort flavor of the beer. A possible explanation could be the elimination of some aldehydes by zeolites that acted as molecular sieves for these compounds [ 56 , 57 ]. The mouthfeel (alcohol, carbonation, body) and the aftertaste were also considered appropriate for all the filtered beers.…”

Autochthonous Ingredients for Craft Beer Production

“…The wort has extraneous impurities and technologically important constituents that adversely influence the yeast cells. On the one hand, it was described that plant polyphenols increase the biological stability in a final beer; on the other hand, this can have a harmful effect on the physiological state of yeasts, culture growth, and fermentation evolution [70]. Other authors have studied the influence of α-acids from hops in connection with the growth inhibition of the brewer yeast (S. cerevisiae), in particular, the transition to hop-extract-induced VBNC S. cerevisiae [71].…”

Contemporary Approaches to the Possibility of Intensifying the Process of Beer Wort Mashing. Patent Analysis

“…Пермякова Л.В., Помозова В.А., Хорунжина С.И., Русских Р.В [14] для ускорения процесса сбраживания пивного сусла и улучшения качества пива применяют комплексное дрожжевое питание, представляющее смесь совместно измельченного природного цеолитсодержащего туфа и сухих дрожжей, которую вводят в охлажденное охмеленное сусло перед введением дрожжей или добавляют к семенным дрожжам перед введением их в охлажденное сусло.…”