THE SENSITIVITY OF DIFFERENT BREWING YEAST STRAINS TO CARBON DIOXIDE INHIBITION: FERMENTATION AND PRODUCTION OF FLAVOUR-ACTIVE VOLATILE COMPOUNDS

Abstract

The sensitivity of brewing yeast strains, with different oxygen demands, to carbon dioxide inhibition was investigated. Laboratory fermentations were performed with, and without, protein-based “yeast foods” to lower dissolved CO2 during fermentation. Differences were observed in yeast fermentative performance in the presence and absence of “yeast foods” for all yeast strains tested. Fermentation performance was improved with the addition of “yeast foods”. There was improved carbohydrate utilisation and amino acid uptake, while acetaldehyde levels at the end of fermentation were decreased. There was an increase in fusel oil production and acetate ester levels at the end of fermentation. Sulphur dioxide levels at the end of fermentation were unaffected by “yeast food” addition. Different yeast strains displayed differing sensitivity to CO2 inhibition for all parameters tested. Sensitivity to CO2 was not found to be related to oxygen demand of the yeast strains.