How to improve the enzymatic worty flavour reduction in a cold contact fermentation

Although much more efficient at 28 degrees C than at low temperature, enzym atic removal of Strecker aldehydes by brewer's yeast, Saccharomyces cerevis iae, is always limited to 60-85% of the: initial concentration, whatever th e fermentation conditions. This asymptotic reduction pattern leads to resid ual concentrations imparting the well-known unpleasant worty taste to alcoh ol-free beers. Low-energy binding to flavanoids is shown to hinder more com plete enzymatic reduction in the cold contact fermentation process. (C) 200 0 Elsevier Science Ltd. All rights reserved.