Yeast Flocculation—Sedimentation and Flotation†
AbstractUnlike 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
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Stewart, G.G. Yeast Flocculation—Sedimentation and Flotation. Fermentation 2018, 4, 28.
Stewart GG. Yeast Flocculation—Sedimentation and Flotation. Fermentation. 2018; 4(2):28.Chicago/Turabian Style
Stewart, Graham G. 2018. "Yeast Flocculation—Sedimentation and Flotation." Fermentation 4, no. 2: 28.
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