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The influence of yeast strain on the oxidative stability of beer

James, Sue; Jenkins, David; Dehrmann, Frieda; Smart, Katherine; Cook, David

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Sue James

David Jenkins

Frieda Dehrmann

Katherine Smart

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Sabmiller Chair Brewing Science


Flavour stability, or instability, relates to the rate of flavour change through shelf-life of packaged beer. There are several control points in the production of beer where flavour stability may be altered. These include fermentation and the influence of yeast is key. Greater insight into the yeast traits which contribute to flavour stability may help yeast strain selection in the future. Knowledge of the key phenotypes may also lead to improved yeast handing or monitoring practices. In this study, 11 yeast strains, previously characterised according to their sensitivity to oxidative stresses (induced by menadione and hydrogen peroxide) were screened using miniature (100 mL) fermentations and the oxidative stability of the resultant green beer assessed using electron paramagnetic resonance spectroscopy. The selection of strains with high resistance to multiple oxidative stresses was shown to be a good indicator that yeast would produce a more oxidatively stable beer, although the mechanisms determining this are unknown. The relevance of selecting yeast based on their oxidative sensitivity, their potential to remove metals and sulphur dioxide production are discussed.


James, S., Jenkins, D., Dehrmann, F., Smart, K., & Cook, D. (2021). The influence of yeast strain on the oxidative stability of beer. Journal of the Institute of Brewing, 127(3), 248-255.

Journal Article Type Article
Acceptance Date Mar 13, 2021
Online Publication Date May 4, 2021
Publication Date 2021
Deposit Date Apr 16, 2021
Publicly Available Date May 4, 2021
Journal Journal of the Institute of Brewing
Electronic ISSN 2050-0416
Publisher Wiley
Peer Reviewed Peer Reviewed
Volume 127
Issue 3
Pages 248-255
Keywords Food Science
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