A wild yeast can be defined as : each yeast that one not voluntarily uses in the brewery w.o.w. each yeast other than culture yeast.
Not all wild yeasts are dangerous for beer and not all wild yeasts are beer spoilers, but their presence is an indication of undesirable infection.
The main wild yeasts that could be dangerous for the beer are :
- Brettanomyces
- Saccharomyces etc.
Wild yeasts, very common but far less dangerous :
- Candida
- Hansenula
- Kloeckera
- Pichia
- Rhodotorula
Like bacteria, the wild yeasts may cause similar types of beer spoilage as
follows :
a) Haze
When wild yeasts remain after filtration they can start developing and haze the beer.
Some wild yeasts are very resistant to pasteurisation.
b) Formation of a film at the surface
In presence of air, wild, film forming yeasts can develop very quickly and form haze (Candida, Hansenula, Pischia). This occurs mostly in
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