Yeast Flocculation—Sedimentation and Flotation

Graham Stewart
2018 Fermentation  
Unlike most fermentation alcohol beverage production processes, brewers recycle their yeast. This is achieved by employing a yeast culture's: flocculation, adhesion, sedimentation, flotation, and cropping characteristics. As a consequence of yeast recycling, the quality of the cropped yeast culture's characteristics is critical. However, the other major function of brewer's yeast is to metabolise wort into ethanol, carbon dioxide, glycerol, and other fermentation products, many of which
more » ... ny of which contribute to beer's overall flavour characteristics. This review will only focus on brewer's yeast flocculation characteristics.
doi:10.3390/fermentation4020028 fatcat:zjtycekc5bejhdput6e6hsm2lm