Name: Yeast Flocculation
SKU: 67076490
Price: 142.34 EUR
Availability: InStock
ISBN: 9786131458767

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Betascript Publishing

Language

English

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Paperback

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ISBN13

9786131458767

Yeast Flocculation

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Synopsis "Yeast Flocculation"

High Quality Content by WIKIPEDIA articles! Yeast flocculation typically refers to the clumping together (flocculation) of brewing yeast once the sugar in a beer brew has been fermented into ethyl alcohol. In the case of "top-fermenting" ale yeast (Saccharomyces cerevisiae), the yeast creates a "crust" on the top of the liquid, unlike with "bottom-fermenting" lager yeast (Saccharomyces uvarum) where the yeast falls to the bottom of the brewing vessel. Cell aggregation occurs throughout microbiology, in bacteria, filamentous algae, fungi and yeast (Lewin, 1984; Stratford, 1992). Yeast are capable of forming three aggregates; mating aggregates, for DNA exchange; chain formation, for development and differentiation; and flocs as a survival strategy in adverse conditions (Calleja, 1987). Brewing strains are polyploid so mating aggregates do not occur. Therefore only chain formation and flocculation are of relevance to the brewing industry.

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