Editing Yeast
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Maltose-rich worts ferment more quickly and hold the yeast in suspension longer.<ref name=kunze3>Kunze, wort production</ref> Higher fermentability increases fermentation speed, alcohol content, and ester formation.<ref name=kunze3/> | Maltose-rich worts ferment more quickly and hold the yeast in suspension longer.<ref name=kunze3>Kunze, wort production</ref> Higher fermentability increases fermentation speed, alcohol content, and ester formation.<ref name=kunze3/> | ||
The presence of high concentrations of glucose as a result of the action of these | |||
amylases could inhibit maltose consumption in some yeast strains<ref name=guerra>Guerra NP, Torrado-Agrasar A, López-Macías C, et al. Use of Amylolytic Enzymes in Brewing. In: Preedy VR, ed. ''Beer in Health and Disease Prevention.'' Academic Press; 2009:113–126.</ref> | |||
Average dextrin size in wort is reduced during fermentation. This indicates that yeast can also utilize dextrin molecules in addition to fermentable sugars. Yeast accomplish this by releasing amylolytic enzymes to degrade water soluble starch molecules.<ref name=yu>Yu W, Zhai H, Xia G, et al. [https://www.sciencedirect.com/science/article/abs/pii/S0924224420306002 Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production.] ''Trends Food Sci Technol.'' 2020;105:296–307.</ref> | Average dextrin size in wort is reduced during fermentation. This indicates that yeast can also utilize dextrin molecules in addition to fermentable sugars. Yeast accomplish this by releasing amylolytic enzymes to degrade water soluble starch molecules.<ref name=yu>Yu W, Zhai H, Xia G, et al. [https://www.sciencedirect.com/science/article/abs/pii/S0924224420306002 Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production.] ''Trends Food Sci Technol.'' 2020;105:296–307.</ref> |