DIFFERENT YEAST CONCENTRATION IN BEER FERMENTATION WITH POSSIBILITY OF PRODUCTION OF HIGHER ALCOHOLS

The study has been done with six different concentration of yeast. We can say that the yeast concentration has had the direct impact in the time of main fermentation where with rising the concentration was shorten the time i.e. is developed the faster process of fermentation. The attenuation degree has been rised with the rising of yeast concentration and the samples 4,5 and 6 have the higher degree of fermentation than samples 1,2 and 3 where the yeast concentration is smaller. Chemical analyses of final beer show that the highest degree of fermentation is reached at sample 5, where the apparent degree of fermentation is 84.06%. As for higher alcohols they differ in independent way from each other and while at propanol and isobutanol we have the light rising of values with the rise of yeast concentration, at isoamylalcohol occurs the opposite thing and have the small drop of values.