Yeast is not only subjected to hydraulic pressure, but also to air pressure. If consider the factor of high concentration CO2, the phenomenon of concentration gradient, thephysiological performance of yeast will undoubted...
The yeast recovery operation in the conical Fermentation tank is relatively simple. Usually, the yeast is recovered when the temperature of the fermentation broth drops to about 4 C after the reduction of diacety. In orde...
Yeast odor is an unpleasant odor, especially when yeast autolyses. Yeast-smelling beers are often characterized by high pH, dark color, and poor foam performance. The main reasons for yeast odor during fermentation in con...
Yeast is a single-cell organism，which needs food, warmth, and moisture to thrive. It converts its foodsugar and starchthrough fermentation, into carbon dioxide and alcohol. Its the carbon dioxide that makes baked/beergo...
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