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Yeast: Difference between revisions
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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=hob6>Stewart GG. Adjuncts. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | 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=hob6>Stewart GG. Adjuncts. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | ||
The basis for premature yeast flocculation (PYF) is increasingly being identified as the result of specific fungal xylanase or pectinase activities which release relatively small (40–100,000 in molecular weight) arabinoxylans or pectins from the malt husk that bind to the lectin-like proteins on the yeast surface to bridge multiple yeast cells resulting in excessive flocculation (Koizumi et al., 2008; van Nierop et al., 2004).<ref>https://www.sciencedirect.com/science/article/abs/pii/S0733521009000423</ref> | |||
[[Stuck fermentation]] | |||
==Nutrition== | ==Nutrition== | ||