Which yeast behavior is associated with low flocculation?

Low flocculation in yeast refers to the tendency of yeast cells to not clump together and settle at the bottom of the fermentation vessel. When yeast has low flocculation, it remains suspended in the beer, which can affect both the clarity and the stability of the final product. This behavior is often observed in certain yeast strains, particularly some ale yeasts, which do not have the ability to form flocs or clumps as readily.

The remaining choices pertain to yeast behavior that is either unrelated to flocculation or describes different phenomena. For instance, yeast settling quickly is characteristic of high flocculation, where yeast cells easily aggregate and drop out of suspension. Yeast becoming dormant is related to metabolic states rather than physical suspension behaviors. While yeast can produce various flavors, including acidic ones, this characteristic is not directly tied to the flocculation property. Hence, the most accurate depiction of low flocculation is the persistence of yeast in the suspension, thus selecting that option is appropriate.