Influence of utilized fermentation method on change of analytic and sensoric beer profile.
The aim of the work was to study the influence of the used yeast strain on the analytic and sensoric profile of beer in dependence of the technologic method.A serie of pilot-plant brews was carried out where every brew differed in compliance with the employed yeast strain (the strains Nos.95, 7, 2 and 96 were utilized) in combination with DEODORANT