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Yeast: Difference between revisions
→slow/stuck fermentation
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In general, fermentation rates increase with temperature up to a maximum value (commonly >29C), after which premature cessation is probable due, in part, to elevated ethanol toxicity (D’Amato et al. 2006).<ref name="Bohlscheid">https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4557.2010.00365.x</ref> Beltran et al. demonstrated that low temperature fermentations altered nitrogen transport and metabolism, and suggested that coordination between carbon and nitrogen metabolisms may be hampered. Increased fermentation temperatures also alter the nutrient requirements of Saccharomyces (Shinohara et al. 1996; Ribéreau-Gayon et al. 2000), but these effects are not well defined for most nutrients.<ref name="Bohlscheid"/> | In general, fermentation rates increase with temperature up to a maximum value (commonly >29C), after which premature cessation is probable due, in part, to elevated ethanol toxicity (D’Amato et al. 2006).<ref name="Bohlscheid">https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4557.2010.00365.x</ref> Beltran et al. demonstrated that low temperature fermentations altered nitrogen transport and metabolism, and suggested that coordination between carbon and nitrogen metabolisms may be hampered. Increased fermentation temperatures also alter the nutrient requirements of Saccharomyces (Shinohara et al. 1996; Ribéreau-Gayon et al. 2000), but these effects are not well defined for most nutrients.<ref name="Bohlscheid"/> | ||
When brewer’s yeast is exposed to high concentrations of glucose, a phenomenon referred to as the “glucose effect” may be experienced with poor quality yeast, which can result in sluggish and “hung” wort fermentations.<ref name=hob5>Palmer GH. Barley and malt. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | |||
==Nutrition== | ==Nutrition== | ||