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STORAGE OF PITCHING YEAST FOR PRODUCTION OF WHISKY
Author(s) -
Morimura S.,
Hino T.,
Kida K.,
Maemura H.
Publication year - 1998
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.2050-0416.1998.tb00994.x
Subject(s) - yeast , aroma , fermentation , ethanol fuel , food science , ethanol , chemistry , ethanol fermentation , biology , biochemistry
The viability of pitching yeast stored at 5°C and at 20°C was compared. The viability of the yeast stored at 5°C was about 80% after 54 d storage and its CO 2 producing activity also remained high. The ethanol production rate of yeast stored for a long period at 5°C was unaffected in a subsequent fermentation test, even though the viability was only about 50%. The ethanol production rate of yeast stored at 20°C decreased in proportion to a rapid decrease in viability during storage. The concentration of intracellular sulphur compounds, important for the production of aromatic components of whisky, of yeast stored at 5°C was higher than that of yeast stored at 20°C. Therefore, the storage of yeast at 5°C seems appropriate for production both of ethanol and aroma.