EFFECTS OF DRY LAGER BREWING SACCHAROMYCES CEREVISIAE STRAIN ON THE FERMENTATION PROCESS AND BEER QUALITY

Abstract

This paper describes the use of the dry lager brewing Saccharomyces cerevisiae (Saflager S-189) yeast strain in a beer factory from the moment of inoculation until the secondary fermentation stage. The research follows the physico-chemical and microbiological parameters of the inoculum, primary fermentation, secondary fermentation and unfiltered beer. Special attention was paid to the way the yeast was prepared for inoculation. In the laboratory measurements made on wort and beer during the fermentation process, different devices existing in the laboratory factory from S.C. Bermas S.A. Suceava were used, such as: saccharimeters, thermometers, oxygen content, microscop, Thoma camera, carbon dioxide, refractometer for beer analysis, viscosimeter, spectrophotometer e.g. The yeast presents good flocculation ability, a quick adaptation to the medium conditions (wort composition) and the beer obtained with this strain yeast presents good physical-chemical parameters and organoleptic ones.