ABSTRACT
The density of lactic acid bacteria in the initial phases of winemaking ranges from approximately 103 to 104 colony forming units/mL. The fermentation process of the young beer follows the process of the maturation in the lagering tanks, designed only for the second phase of the beer fermentation process. During this production phase, the beer maturates, or saturates with the carbon dioxide, which is formed from the remaining yeast activity. Maturation represents the longest stage of the beer production process. The strains of Saccharomyces employed in beer production, even though all produce ethanol as a fermentation end product, are classified into the categories of ale and lager yeasts. Immediately after the fermentation and aging process is completed, the beer is filtered to remove the large quantity of yeast and hops. However, a freshly bottled beer, whose constituents are not in chemical equilibrium, represents a closed system. In beer, the degradation of hop bitter acids is able to decrease sensory bitterness.
