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CAMBRIDGE PRIZE LECTURE: STUDIES ON YEAST PHYSIOLOGY‐IMPACT ON FERMENTATION PERFORMANCE AND PRODUCT QUALITY *
Author(s) -
Quain David E.
Publication year - 1988
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.2050-0416.1988.tb04589.x
Subject(s) - brewing , yeast , fermentation , flavour , food science , biology , biochemistry , chemistry
The physiology of brewing yeast is of pivotal importance in securing and maintaining beer quality. Fundamental studies on aspects of yeast physiology are critically evaluated, areas considered include alternative approaches to yeast propagation and methods for strain differentiation. The proposed role of glycogen in fuelling lipid synthesis and other early events in fermentation is discussed, as are methods for measurement of this reserve polysaccharide. As an extension of this work, a new and novel approach to the improved control of fermentation is described. The interaction between yeast physiology and beer flavour is considered. Evidence is presented that the synthesis of higher alcohols and volatile esters contribute to the regulation of intermediary metabolism in yeast during fermentation.