Which characteristic is true for highly attenuative yeast strains?

Highly attenuative yeast strains are known for their ability to ferment a significant amount of the available sugars in a wort, leading to a high degree of attenuation. This characteristic means that they convert most of the fermentable sugars into alcohol, often resulting in a drier finish in the beer.

Poor flocculence is a characteristic observed in some of these highly attenuative yeast strains. Flocculation refers to the yeast's ability to clump together and settle out of the wort after fermentation is complete. Highly attenuative strains may be less efficient at flocculating, often remaining suspension longer in the beer, which can affect clarity and lead to haze.

While adjunct yeast strains can exhibit other characteristics such as high viability (the ability to reproduce and maintain a healthy cell population), they do not necessarily correlate with the ability to strongly flocculate or with increased fermentation capacity. These aspects can vary based on specific yeast types and fermentation conditions, making the correlation between high attenuation and poor flocculence significant in understanding yeast behavior in brewing.