Abstract
Yeast identification and characterization is of significant importance for yeast strain quality and purity, and hence for the final product. This chapter describes the different brewing yeast species and identification as well as differentiation methods. Yeast strains are described from the perspective of fermentation technology. Universal yeast quality specifications are being defined. Diverse methods to determine cell concentration, viability, vitality, main fermentation parameters, fermentation by-products, online measured parameters, and microbiological values are described and discussed. Information from this chapter can be applied to optimize the use of specific brewing yeast strains, as well as their quality and process control.
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