Abstract
The physiology of brewing yeast is of pivotal importance in securing and maintaining beer quality. Fundamental studies on aspects of yeast physiology are critically evaluated, areas considered include alternative approaches to yeast propagation and methods for strain differentiation. The proposed role of glycogen in fuelling lipid synthesis and other early events in fermentation is discussed, as are methods for measurement of this reserve polysaccharide. As an extension of this work, a new and novel approach to the improved control of fermentation is described. The interaction between yeast physiology and beer flavour is considered. Evidence is presented that the synthesis of higher alcohols and volatile esters contribute to the regulation of intermediary metabolism in yeast during fermentation.
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