The influence of yeast strain, wort aeration, pitching rate and fermentation temperature on the formation of acetaldehyde was studied. Yeast strain has the greatest importance of all technological factors. The formation of acetaldehyde can be explained to 75% by the following nine criteria: fermented glucose plus fructose plus sucrose, absorbed tryptophan, absorbed isoleucine, absorbed methionine, absorbed lysine, absorbed glutamic acid, utilised calcium, absorbed tyrosine and absorbed proline. The acetaldehyde content of beer can be kept low with a low pitching temperature, cold primary fermentation, and a warm secondary fermentation.
Keywords: acetaldehyde aeration brewers' yeast brewing carbonyl compound fermentation metabolism