Primary fermentation with immobilized yeast:: Some effects of carrier materials on the flavour of the beer

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 teas 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.