Primary Fermentation with Immobilized Yeast: Some Effects of Carrier Materials on the Flavour of the Beer

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Abstract
Three carrier materials (porous glass beads, DEAE-cellulose, diatomaceous earth) for immobilized primary fermentation of beer were tested on a 1.6 litre scale. The influence of the carrier materials on flavour compounds in the green beer was analysed. The nature of the carrier affected the concentrations of some flavour compounds in a yeast strain specific manner. The findings suggest that the most appropriate material for immobilized primary fermentation of beer depends on the yeast strain used and the beer characteristics desired.