How to understand flavor compounds produced during fermentation.
Written by BYO Staff
Issue: December 2002
Thiols have for many years held a very minor role in the greater brewing world, but that is quickly changing with the help of modern hop breeding programs. And while hops are where most folks learn of thiols, it’s actually malt where many precursors are found. Find out why this can be important during fermentation.
Brewers and winemakers often share ideas with one another. Fermentation specialist Federico Tondini guides readers through the world of a yeast strain brought over from the wine world: Lachancea thermotolerans