Physiological state of reused brewing yeast

In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great importance for quality and consistency of final products. The fermentative and physiological characteristi...

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Bibliographic Details
Published inCzech Journal of Food Sciences Vol. 31; no. 3; pp. 264 - 269
Main Authors Kordialik-Bogacka, Edyta, Diowksz, Anna
Format Journal Article
LanguageEnglish
Czech
Slovak
Published Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2013
Czech Academy of Agricultural Sciences
Subjects
Aroma compounds
Breweries
Brewing
Brewing yeast
Carbohydrates
Flavor compounds
Flavors
flavour compounds
Glycogen
Glycogens
Intracellular
Physiology
serial repitching
Trehalose
Wort
Worts
yeast
Yeasts
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Summary:In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great importance for quality and consistency of final products. The fermentative and physiological characteristics of the yeast culture used in successive laboratory scale fermentations were determined. Yeast physiological state was assessed by the measurement of the levels of intracellular carbohydrates. In our investigation there were not any detectable changes in yeast capacity to ferment. No significant variation in the production of flavour compounds was found either. However, intracellular glycogen and trehalose contents were dependant on the yeast strain, generation number and wort gravity. Nevertheless, an alteration in the yeast physiological condition during serial repitchings occurred in a different mode than in previous studies confirming that the impact of serial repitchings is strain and medium dependent to a large extent.
ISSN:1212-1800
1805-9317
DOI:10.17221/84/2012-CJFS