Selected yeasts, today, are employed in
the alcoholic beverage production to avoid
undesired fermentations and negative
aromatic compounds.
Yeast selection is made on the basis of
technological characteristics as fermentation
rate, level of worth attenuation, froth
formation, flocculation, resistance to the low
temperatures and alcohol and production of
aromatic compounds.
The aim of this work was to compare
different enological and brewing yeasts
for ale and lager fermentation to evaluate
the organoleptic and chemical profile of
aromatic compounds obtained from worth
fermentation.
