Kvasny Prum. 2009; 55(1): 2-8 | DOI: 10.18832/kp2009001

Do we appreciate yeast enough?Peer-reviewed article

Josef ŠKACH, Martin SLABÝ
Výzkumný ústav pivovarský a sladařský, Lípová 15, 120 44 Praha

The selection of a yeast strain for beer production is one of the key factors influencing the production technology and the final character of the finished product. In the libraries of brewing yeasts, a great number of yeast strains is kept, frequently originating from breweries no more existing. Despite this number of the strains, only a small number of yeast strains is used in practice, which can contribute to a large extent to a gradual unification of sensory properties of beer. The Research Institute of Brewing and Malting built a line for propagation and preparation of compressed yeast having a very good stability. Based on the evaluation by means of flow cytometry, a shelf-life time of up to 3 weeks can be granted for the yeast at storage temperatures around 0 °C. This allows their distribution even for very long distances. A suitable yeast strain can be selected from the collection hold by the Research Institute of Brewing and Malting, which contains 130 strains with various technological properties.The selection of a yeast strain for beer production is one of the key factors influencing the production technology and the final character of the finished product. In the libraries of brewing yeasts, a great number of yeast strains is kept, frequently originating from breweries no more existing. Despite this number of the strains, only a small number of yeast strains is used in practice, which can contribute to a large extent to a gradual unification of sensory properties of beer. The Research Institute of Brewing and Malting built a line for propagation and preparation of compressed yeast having a very good stability. Based on the evaluation by means of flow cytometry, a shelf-life time of up to 3 weeks can be granted for the yeast at storage temperatures around 0 °C. This allows their distribution even for very long distances. A suitable yeast strain can be selected from the collection hold by the Research Institute of Brewing and Malting, which contains 130 strains with various technological properties.

Keywords: yeast strain, compressed yeast, storage of yeast, sensory character, beer

Published: January 1, 2009 

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