Optimising yeast technology
In recent years, increasing attention has been given to yeast, particularly to yeast quality. The reproducibility of the physiological state of vital yeast in order to achieve consistent beer quality is a primary aim in yeast technology.
Fermentation in a brewery begins with yeast propagation (aerobic metabolism to a limited degree) and then fermentation as such (anaerobic metabolism) whereby ethanol, CO2 and fermentation by-products are formed. The two processes cannot be clearly delineated and proceed partly in parallel. The wide sweep becomes obvious when comparing this process with what happens in a yeast factory: this aims at producing the largest possible quantity of biomass with suitable quality and little alcohol and concomitant substances. 1). ...
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