The effects of agitation on stored production yeast were studied to improve yeast handling procedures.Yeast stored 5 days at 1° with constant agitation decreased in viability by 25% and in glycogen [9005-79-2] by 85%.The yeast cells were granular, and slurry cell numbers were reduced by 15% owing to mech. breakage caused by the agitation.Yeast stored with no agitation (still) under beer or water decreased in viability only 8% and in glycogen content, 12%.Yeast stored with a 2-h agitation per day (a time long enough to maintain slurry homogeneity) did not differ significantly from yeast stored still.When the stored yeasts were pitched into high gravity worts, yeast stored still and yeast stored with minimal agitation produced similar results in terms of attenuation rate, final attenuation, yeast in suspension, pH, alc. production, final diacetyl [431-03-8] concentration, and Me₂S [75-18-3] concentrationSignificant differences were noted in fermentations pitched with yeast constantly stirred during storage.Attenuation was slower, final attenuation was higher, yeast in suspension was lower and slower to increase in numbers, and the concentrations of diacetyl and Me₂S were much higher than the aforementioned types.

01 Apr 1985·Journal of the American Society of Brewing Chemists

Yeast Handling Studies. II. Temperature of Storage of Pitching Yeast

Author: Bendiak, D. S. ; McCaig, Robert

The temperature of yeast storage in relation to brewing performance was studied.Yeast stored 6 days at 1° showed a 5% drop in glycogen [9005-79-2] content and a 7% drop in viability.The same yeast stored at 5° decreased 22% in glycogen content and 14% in viability.At storage temperatures of 10, 15, 20, and 25°, significant reductions in glycogen content (≤79%) and viability (≤68%) occurred.Fermentations pitched with yeast stored at 1 and 5° showed little difference in numbers of yeast in suspension rate of attenuation, final attenuation, diacetyl [431-03-8], and Me₂S [75-18-3] concentrations, or final pH.Fermentations pitched with yeast stored at 10° exhibited higher final diacetyl and Me₂S concentrationsThe fermentations pitched with yeast stored at 15, 20, and 25° did not ferment normally; rate and extent of attenuation were poor; the number of yeast in suspension was abnormal; subsequent yeast crops were less; diacetyl, alc., and Me₂S concentrations were less; and final pH was much higher.

01 Jan 1985·Journal of the American Society of Brewing Chemists

Application of High-Performance Liquid Chromatography in Brewing. II. Analysis of Total Carbohydrate in Beer

Author: Dadic, M. ; Belleau, G.

Total carbohydrate in beer was determined with an HPLC method employing differential refractomonitor (refractive index monitor) detection at low sensitivity.The procedure is rapid and accurate, giving the analyte as a single peak.Accuracy was confirmed by spiking beer with potentially interfering substances and with the aid of various adsorbents, followed by HPLC.The beer sample was passed through a column of MB-1 mixed bed ion-exchange resin to eliminate interference from inorganic salts.A number of different beers was analyzed by HPLC with an Aminex HPX-85H ion exclusion column with 0.01N H₂SO₄ as eluent, and the results compared with those obtained using existing methods.The ASBC formula, corrected by subtraction of nonvolatile glycerol [56-81-5], yielded higher carbohydrate contents than the other methods.The anthrone procedures gave values very close to those obtained by HPLC, whereas the phenol-sulfuric acid method yielded somewhat higher results.Enzymic and acid hydrolyses, followed by determination of residual glucose [50-99-7], resulted in lower values than those given by HPLC.Glycerol and EtOH [64-17-5] contents of beer were determined by a simultaneous HPLC procedure.The results for EtOH were compared with those given by the ASBC refractometry and gas chromatog. procedures.

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