1. The yeast strains

Different yeast strains with quite different esterase activity.The top fermenting yeast will produce more lipid than the bottom fermenting yeast. The wheat beer is fermented by up fermenting yeast, that is why it is full-bodied and very popular.

2. The fermentation temperature

The higher of the fermentation temperature, the more lipid will be formed. IF the fermenting temperature rise from 12.5℃ to 25℃ , the content of ethyl acetate will increase 60%, the isoamyl acetate will increase 30%.

3. The fermentation pressure

The content of lipid will be higher as the fermentation pressure is higher. Since there the hydrostatic pressure will be higher as the fermenter is higher. So the content of lipid is also depends on the fermenter height.

4. The wort components

The amino acid and fermentable suger in the wort will affect the formation of lipid. The amino acid will be good for the lipid formation, but the fermentable suger will restrain it.

5. The technology measure

All the methods used for urging yeast multiply will help for the formation of lipid.

6. Storage time of beer

The longer storage time will good for the lipid, even it is wispy.
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