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PRACTICAL APPLICATION OF PURE YEAST CULTURE TO TOP FERMENTATION
Author(s) -
Seed B. V. S.
Publication year - 1952
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1952.tb02664.x
Subject(s) - yeast , fermentation , flocculation , brewing , suspension (topology) , business , biochemical engineering , food science , microbiology and biotechnology , biology , computer science , chemistry , mathematics , biochemistry , engineering , homotopy , pure mathematics , organic chemistry
Preliminary trial brews are described, wherein one of twelve yeast types isolated from the brewery yeast formerly used was shown to possess desirable characters in respect of flocculation and attenuative power coupled with the retention of sufficient cells in suspension to ensure adequate after‐fermentation in the conditioning tanks. Application of pure cultures of the selected yeast to routine brewery operation has been possible. The advantages which have accrued include: the fact that it is no longer necessary to seek an occasional change of yeast from elsewhere, the assurance of fermentations being carried on for a long period without fear of infection, and the knowledge that fermentations will proceed from brew to brew in a uniform manner.