What are the types of brewer's yeast in microbrewery?
- Mar 17, 2022
- 136
- tiantai
Yeast is a single-cell organism，which needs food, warmth, and moisture to thrive. It converts its food—sugar and starch—through fermentation, into carbon dioxide and alcohol. It's the carbon dioxide that makes baked/beer goods rise.
1.According to the state of yeast cell activity in the fermentation broth after fermentation, it is divided into two types, one is called upper yeast (also known as top yeast); the other is called lower yeast (also known as bottom yeast).
2.At the end of the fermentation, a large number of yeast cells are suspended in the liquid surface, and the shape is round. Most of the yeasts gather together, and it is easy to form ascospores, which cannot ferment melibiose, but can ferment 1/3 raffinose. The fermentation time is 5~7 days, the optimum temperature is 20~25℃, and the fermentation degree is high.
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At the end of the fermentation, a large amount of yeast agglomerates at the bottom, the shape is round or oval, generally does not form ascospores, and can fully ferment raffinose. The fermentation time was 8~14 days, the optimum temperature was 6~10℃, and the fermentation degree was low.
3. Agglutinating yeast is dispersed in the fermentation broth at the beginning of fermentation. At the end of fermentation, the yeast has strong agglutination and is easy to separate from the fermentation broth, so the wine clarification speed is fast, but the fermentation degree is low.
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Edited by Alisa
Sales manager of Tiantai Company
Email: [email protected]
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