Honors College Thesis
 

Performance of Brettanomyces Yeast Strains in Primary and Secondary Beer Fermentations

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https://ir.library.oregonstate.edu/concern/honors_college_theses/9g54xr27z

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  • Recently, there has been an expansion of large-scale studies looking at strain variation of Brettanomyces. These studies have found variation between strains in terms of utilization of maltose and production of volatile phenols. While there is research going into this subject, there is a gap in knowledge regarding the differences in fermentation behavior and sensory impacts between primary and secondary fermentation behavior. This paper looked at the difference between primary and secondary fermentation performance of 10 yeasts and sought to determine if there were significant differences between strains based on origin and fermentation environment. It was found that traits like malt sugar consumption and fermentation rate, differences between origins could be seen. It was also found that there were strain by strain differences in behavior in primary and secondary fermentation. These findings give insight into predicting strain behavior in different settings, and add to the building body of knowledge surrounding strain selection of Brettanomyces.
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