ASBC (The American Society of Brewing Chemists) and The American Society for Enology and Viticulture carried out a Joint Symposium on strains of yeast produced by Fermentis (the Beverage business section of the Lesaffre company) to analyze the impact on the flavor of fermented beverages.
Their methods of analysis are rigorous and follow the latest thinking in that they are organoleptic- or sensory-based. Firstly, there were 12 yeast strains analyzed sensorially and aromatically. Two strains have shown interesting sensory and aromatic profiles, and they were further tested under different conditions to determine the impact on ester production.
Ester production is important because esters are essential for the flavor and aroma of fermented products- they will taste and smell better.
Particular attention was paid to the impact of T, YAN, and Yeast Hulls addition on the overall results. To explain these terms, T is fermentation temperature, YAN is Yeast Assimilable Nitrogen and Yeast Hulls are the yeast cell walls.