Yeast Flocculation—Sedimentation and Flotation†
The International Centre for Brewing and Distilling, Heriot-Watt University, Riccarton, Edinburgh EH144AS, UK
†
Some of the information included in this review paper was obtained (with the permission of the publisher) from: Stewart, G.G. Harvesting and cropping yeast: Flocculation and centrifugation. Brewing and Distilling Yeasts; Springer International Publishing, Cham, Switzerland, 2017; pp. 259–308.
Fermentation 2018, 4(2), 28; https://doi.org/10.3390/fermentation4020028
Received: 8 March 2018 / Revised: 9 April 2018 / Accepted: 10 April 2018 / Published: 16 April 2018
(This article belongs to the Special Issue Brewing & Distilling)
Unlike most fermentation alcohol beverage production processes, brewers recycle their yeast. This is achieved by employing a yeast culture’s: flocculation, adhesion, sedimentation, flotation, and cropping characteristics. As a consequence of yeast recycling, the quality of the cropped yeast culture’s characteristics is critical. However, the other major function of brewer’s yeast is to metabolise wort into ethanol, carbon dioxide, glycerol, and other fermentation products, many of which contribute to beer’s overall flavour characteristics. This review will only focus on brewer’s yeast flocculation characteristics.
View Full-Text
Keywords:
centrifugation; cropping; flocculation; flotation; recycling; sedimentation
▼
Show Figures
Figure 1
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
Stewart, G.G. Yeast Flocculation—Sedimentation and Flotation. Fermentation 2018, 4, 28.
Show more citation formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.
