PYF properties of malt is one of the important causes of premature yeast flocculation and precipitation. Currently, there are a few kinds of different methods for evaluating PYF properties. From the perspective of brewery practical application, a method though the standard congress mashing process wort inoculated with yeast, was used to analyze the strength of PYF properties from malt. Further more, the results of this method were verified by large-scale production test. Hence, a simple and reproducible test method for PYF properties of malt was obtained, which was beneficial to the quality control of beer brewing.
premature yeast flocculation