Acid Washing and Serial Repitching a Brewing Ale Strain of<i>Saccharomyces cerevisiae</i>in High Gravity Wort and the Role of Wort Oxygenation Conditions†

Cunningham, S. D.; Stewart, Graham G.

doi:10.1002/j.2050-0416.2000.tb00530.x

Cited by 18 publications

(7 citation statements)

References 22 publications

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“…5 cell viability was lowest under de-aerated conditions. Under pre-aerated conditions the viability was initially high but decreased towards the end of fermentation, as was also reported by Cunningham 11 . The highest viable cell numbers were found under conditions where linoleic acid was present, either in the medium or in the pitching yeast.…”

Section: *Ivqirxexmsr [Mxl Pmrspimg Egmh Wyttpiqirxih Tmxglmrk ]Iewxsupporting

confidence: 84%

The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis

Moonjai

Verstrepen

Delvaux

et al. 2002

Journal of the Institute of Brewing

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For beer wort fermentation the addition of unsaturated fatty acids has sometimes been suggested as an alternative to wort oxygenation. This can however negatively affect the synthesis of acetate esters and consequently beer flavour. This work investigates the effect of supplementing a cropped yeast with an unsaturated fatty acid on the fermentation performance of the pitching yeast. Cropped yeast is in a different physiological state to yeast pitched in unfermented wort. Using a synthetic medium for the fermentations, it was found that the incubation of cropped yeast with linoleic acid resulted in two important changes in the yeasts composition: (1) the ratio of unsaturated fatty acids to total fatty acids increased from 0.53 to 0.66 and (2) the ratio of trehalose to glycogen increased from 0.17 to 0.49. The performance of this yeast in subsequent fermentations was compared to unsupplemented yeast under three conditions: medium pre-aeration, de-aerated medium and de-aerated medium with newly added unsaturated fatty acid. It was found that the supplemented pitching yeast showed growth, attenuation and ethanol formation profiles similar to those obtained with unsupplemented yeast in pre-aerated medium, which simulated the normal brewing practice. Compared to fermentations with unsaturated fatty acids added to the medium, the supplemented cropped yeast did not induce a reduction in acetate ester synthesis. Results indicated that the supplementation of cropped yeast with unsaturated fatty acids could be an interesting alternative to wort oxygenation to restore the optimal membrane fluidity of the yeast.

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Section: *Ivqirxexmsr [Mxl Pmrspimg Egmh Wyttpiqirxih Tmxglmrk ]Iewxsupporting

confidence: 84%

The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis

Moonjai

Verstrepen

Delvaux

et al. 2002

Journal of the Institute of Brewing

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“…Acid washing and simultaneous repitching of the yeast to HGB wort (20 °C Plato) result in reduction of yeast vitality (Cunningham and Stewart, 1998). Yeast resistance to low pH and good physiological state before acid washing are necessary for successful acid washing (Cunningham and Stewart, 2000).…”

Section: Acid Washing Of Yeastmentioning

confidence: 99%

Storage of Pitching Yeast in Brewery

Kopecká¹,

Kubizniaková²,

Fidrich³

et al. 2017

Kvasny Prum

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“…Acid washing adversely affected yeast viability from a 20°Plato wort fermentation, whereas yeast from a 12°Plato wort fermentation were not affected to the same extent 34 . Strain variations were observed between lager yeast strains in their resistance to high gravity conditions and acid washing 33 . The resistance to acid washing was also influenced by storage conditions, with yeast that was stored poorly having the lowest yeast viability.…”

Section: Effects Of Stress On Yeast Intracellular Storage Carbohydratesmentioning

confidence: 99%

The Horace Brown Medal Lecture: Forty Years of Brewing Research

Stewart

2009

Journal of the Institute of Brewing

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Horace Brown spent fifty years conducting brewing research in Burton-on-Trent, Dublin and London. His contributions were remarkable and his focus was to solve practical brewing problems by employing and developing fundamental scientific principles. He studied all aspects of the brewing process including raw materials, wort preparation, fermentation, yeast and beer stability. As a number of previous presenters of the Horace Brown Lecture have discussed Brown's achievements in detail, the focus of this paper is a review of the brewing research that has been conducted by the author and his colleagues during the past forty years. Similar to Horace Brown, fundamental research has been employed to solve brewing problems. Research studies that are discussed in this review paper include reasons for premature flocculation of ale strains resulting in wort underattenuation including mechanisms of co-flocculation and pure strain flocculation, storage procedures for yeast cultures prior to propagation, studies on the genetic manipulation of brewer's yeast strains with an emphasis on the FLO1 gene, spheroplast fusion and the respiratory deficient (petite) mutation, the uptake and metabolism of wort sugars and amino acids, the influence of wort density on fermentation characteristics and beer flavour and stability, and finally, the contribution that high gravity brewing has on brewing capacity, fermentation efficiency and beer quality and stability.

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Acid Washing and Serial Repitching a Brewing Ale Strain ofSaccharomyces cerevisiaein High Gravity Wort and the Role of Wort Oxygenation Conditions†

Cited by 18 publications

References 22 publications

The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis

The Effects of Linoleic Acid Supplementation of Cropped Yeast on its Subsequent Fermentation Performance and Acetate Ester Synthesis

Storage of Pitching Yeast in Brewery

The Horace Brown Medal Lecture: Forty Years of Brewing Research

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