Yeast autolysis

Yeast autolysis is a process in which yeast cells degrade the cell’s own structure by enzymes such as proteases under specific conditions to release intracellular substances. Although yeast autolysis is an inevitable phenomenon in beer fermentation, we should still control autolysis degree (less than 5%) as much as possible. The adverse influence of yeast autolysis include: Foam stability become worse, appearing flavor defects (for example, Yeast stinks etc) ,the wine become turbid, the color of the beer is changed, The astringency is intensified, and the biological stability of the beer is lowered, etc.