Controlling the impact of stress on brewing biomass, predicting yeast activity and ensuring consistent fermentation performance through successive fermentations remain areas of active interest for the brewing industry. To be able to control and perhaps even manipulate yeast activity, it is necessary to identify factors that affect its functionality during fermentation. Genetic stability and integrity are crucial to maintaining predictable performance. The brewing yeast genome is inherently unstable, leading to the formation of nuclear and mitochondrial variants during yeast handling and fermentation. Although recent molecular innovations may allow rapid detection of such occurrences, the causes and nature of the DNA damage remain to be elucidated
