Flocculation: Difference between revisions
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At the end of [[fermentation]], when all [[fermentable sugars]] are converted into [[alcohol]] and [[carbon dioxide]], [[yeast]] cells in suspension clump together and sediment at the bottom of the [[fermenter]], a process called flocculation. | |||
Compared to other brewing | Some strains of yeast are known to generally flocculate very well, and other strains flocculate poorly. Low flocculation strains will stay in suspension and add a haze, such as [[Weizen]] yeast for example. | ||
technical properties of yeasts, flocculation is one of the | |||
most variable | Compared to other brewing technical properties of yeasts, flocculation is one of the | ||
most variable,<ref>Van Mulders, S.E., et al. [https://lirias.kuleuven.be/retrieve/129510 "Flocculation gene variability in industrial brewer’s yeast strains."] ''Appl Microbiol Biotechnol'', vol. 88, 2010, pp. 1321–1331.</ref> meaning even the same exact strain of yeast may flocculate to a different degree or at a different time, depending on the conditions. Unfortunately the mechanisms are not currently well understood, and so manipulating this characteristic is difficult. | |||
==References== | ==References== | ||
Revision as of 21:13, 30 April 2020
At the end of fermentation, when all fermentable sugars are converted into alcohol and carbon dioxide, yeast cells in suspension clump together and sediment at the bottom of the fermenter, a process called flocculation.
Some strains of yeast are known to generally flocculate very well, and other strains flocculate poorly. Low flocculation strains will stay in suspension and add a haze, such as Weizen yeast for example.
Compared to other brewing technical properties of yeasts, flocculation is one of the most variable,[1] meaning even the same exact strain of yeast may flocculate to a different degree or at a different time, depending on the conditions. Unfortunately the mechanisms are not currently well understood, and so manipulating this characteristic is difficult.
References
- ↑ Van Mulders, S.E., et al. "Flocculation gene variability in industrial brewer’s yeast strains." Appl Microbiol Biotechnol, vol. 88, 2010, pp. 1321–1331.