What is the result of overactive yeast during fermentation?

Study for the Cicerone Level 1 Certification. Use multiple choice questions and flashcards with hints and explanations. Prepare effectively and ace the exam!

During fermentation, if yeast becomes overactive, it can lead to excessive carbonation in the beer. This occurs because the yeast produces carbon dioxide (CO2) as a byproduct of fermentation as it converts sugars into alcohol. When yeast is overactive, it can generate more CO2 than intended, resulting in a beer that is overly fizzy or bubbly.

This is particularly noticeable in bottled or canned beers, where excess CO2 can lead to over-foaming when the package is opened. This condition can impact the drinking experience, leaving a beer that may be hard to pour or enjoy due to the high levels of carbonation.

The other options describe outcomes that do not correlate with overactive yeast. For instance, reduced alcohol content is unlikely as more active yeast typically produces more alcohol. Similarly, an excessive carbonation condition does not lead to a uniform taste—notably, variations in flavor can arise due to other fermentation factors, and clarity is usually related to different processes, such as filtration or sedimentation, rather than yeast activity alone.

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