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SCREENING YEAST STRAINS FOR THEIR ABILITY TO PRODUCE PHENOLIC OFF‐FLAVOURS: A SIMPLE METHOD FOR DETERMINING PHENOLS IN WORT AND BEER
Author(s) -
Thurston P. A.,
Tubb R. S.
Publication year - 1981
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1981.tb04012.x
Subject(s) - phenols , chemistry , guaiacol , yeast , brewing , phenol , wine tasting , chromatography , extraction (chemistry) , chloroform , food science , organic chemistry , wine , biochemistry , fermentation , enzyme
Amounts of several phenolic compounds in wort and beer were measured by gas‐chromatography following extraction with a small volume of chloroform. The procedure described is not specific for phenols and the limit of sensitivity is 0·05–0·1 μg ‘phenol’/ml. However, the precision is reasonable and this relatively rapid method has proved useful for screening yeast strains for their ability to produce phenolic off‐flavours. Phenolic‐tasting beers contained significant amounts of 4‐vinyl guaiacol; whilst this compound may not be the sole cause of the undesirable flavour, its production is symptomatic of the unsuitability of a yeast strain for brewing.