Selection of brewing yeast with glucose repression resistance under the very high gravity brewing

According to real fermentation degree of high gravity brewing (16°P) , yeast C12 was chosen as original strain.Yeast CM23 which was resistant to glucose repression was indentified through the steps of domestication with 2-deoxy-D-glucose (2-DOG) , isolation of 2-DOG resistant colonies from original strain and verification.Fermentation characteristics were tested after EBC tall tubes with 3L 18°P worts at 15℃ using the Yeast CM23.The results showed that the rate of decline of apparent extract was 1.8°P/d, 37% faster than that of original strain, and the real fermentation degree reached 66%.Meanwhile, the diacetyl reduction ability and flavor profile were similar to the original strain.The CM23 was a strain with good application prospect in very high gravity brewing.