Premature yeast flocculation (PYF) is characterized by aberrant fermentation profiles. Malt constituents are believed to cause of PYF. Worts, (from control & PYF malts) were fermented and analyzed for wort constituents, yeast growth, attenuation and cell surface physical properties (hydrophobicity, zeta potential, Helm's flocculation, orthokinectic capture coefficient, zymolectin and mannose receptor densities). Worts exhibited differences in carbohydrate and FAN composition. The PYF wort exhibited aberrant fermentation profiles after 60 h when modeled by a logistic equation. As little effect on cell properties were noted, it is proposed that two types of PYF behaviors exist: PYF-M (metabolic) and PYF-B (binding).
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