Abstract:The fermentation performances including fermentation rate, cell growth, viability, apparent attenuation, alcohol content, FAN consumption and the concentrations of flavor volatiles and diacetyl of four brewer’s yeasts (FBY0095, FBY0096, FBY0097 and FBY0098) in both normal (12 °P) and very high gravity wort (24 °P) were investigated in this paper. Results showed that yeast strains exhibited significantly different fermentation performances in normal and very high gravity worts fermentation. FBY0095 and FBY0098 showed the good fermentation performances in normal gravity fermentation, whereas FBY0097 and FBY0098 exhibited the better fermentation performances in very high gravity fermentation.
