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52 .   Preservation Method of Yeast and Performance in Beer Fermentation

Authors: Rodica Rotar Stingheriu


Abstract:

Knowledge of properties of individual yeast strains is of major importance and is a main precondition for selection of the yeast as well as for technological conditions during fermentation. Loss of the desired brewing characteristics typical of a strain can have considerable commercial implications for a particular plant. The objective of the investigations is principally to get a better understanding of the influence of the preservation method relating to partial desiccation of yeasts on filter paper in terms of yeast performance and beer quality. The results are presented from fermentation tests with yeast strains partially desiccated on filter paper, lyophilized and deep-frozen. Major interests focused on whether and to what extend the level of survival rates of preserved yeasts influenced yeast vitality and beer quality.

Keywords: beer, yeast, fermentation, preservation, partially desiccated, viability, attenuation

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