Yeast Flocculation—Sedimentation and Flotation

Stewart, Graham G.

doi:10.3390/fermentation4020028

Volume 4, Issue 2

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Fermentation 2018, 4(2), 28; https://doi.org/10.3390/fermentation4020028

Yeast Flocculation—Sedimentation and Flotation^†

Graham G. Stewart

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.

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)

Full-Text | PDF [32191 KB, uploaded 3 May 2018] |

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Abstract

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

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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 (CC BY 4.0).