| Abstract: | The adsorption of hop substances on to the yeast cell wall, as distinct from the total loss during fermentation, followed the classical pattern of the Freundlich adsorption isotherm with both top and bottom fermentation yeasts. In order to avoid adventitious contamination of the yeasts by hop compounds during head formation, the fermentations were not fully attenuated. The three yeasts adsorbed closely similar proportions of hop substances from fermenting worts of the same composition, but the actual amount differed from one series of fermentations to another. The losses of bitter compounds during the fermentations were only partly accounted for by adsorption on the yeast. |
