Effect of reducing brewing yeast stress on the duration of extract fermentation

https://elibrary.ru/LQVRWI

Abstract

The article studies the main stress factors affecting yeast cultures and develops recommendations for their reduction in order to increase the duration and efficiency of extract fermentation. High extractivity of the initial wort, high ethanol concentration, trace element content, presence of oxygen in the mixture, low temperatures and high pressure lead to various disturbances in yeast metabolism. To avoid stress, wort should be added to the stored seed yeast in a ratio of 1:5, followed by mixing the resulting suspension. When using the technology to reduce stress factors, the duration of the main fermentation is reduced by one day, which allows, while maintaining good quality of young beer (the deck does not close after rupture, the beer mirror is black, when visually assessed, the beer is transparent), to increase the production volume by 7% and the level of profitability of production by 5.2%. At the same time, reducing the period of the main fermentation does not affect the quality of young beer.