Control of parameters in aerobic yeast propagation
In recent years, many different regimes for aerobic yeast propagation have become established in breweries. Mode of aeration, mixing of contents and suppression of foam account for the major differences in the various systems offered by suppliers. When designing a yeast propagation plant, very different aspects often play a part. In any case, top priority should be given to an optimal yeast crop. Planning and design of a plant for aerobic yeast propagation must thus take account of the needs of the yeast.
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