ASBC Methods of Analysis - Yeast-2: Yeast Examination
ASBC Methods of Analysis
The homogeneous yeast sample may be subjected to a variety of tests and examinations to determine its quality and suitability for brewing. The first sensory steps will be to record its color, character (flocculent vs. nonflocculent), odor, and taste. This will be followed by microscopic examination, as described in this method, to determine cell morphology and the presence of undesirable microorganisms, e.g., bacteria.