ASBC_Fishbone_IIc.pdf

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PROCESS CONTROL FOR YEAST VIABILITY & VITALITY: YEAST FOODS
Cations/Anions
10-20 ppm Ca.
Cations/Anions
Mg:Ca ratios of 2:1-6:1 (+):
higher Ca (-)
Magnesium, up to 500 ppm (+), (-)
if 800 ppm.
Yeast foods (+). Minimum needs are 45
ppm Mg, 10-20 ppm Ca.
MgSO
4
supplementation (+). Mg stabilizes membrane, inhibits production of
ethanol induced stress proteins. Wort normally 4 mmoles,
Walker
proposes.
Avoid urea as a yeast food:
Urea + Ethanol yields ethyl carbamate!
Yeast leak Mg under alcohol or temp
stress, therefore supplement to protect.
High [calcium] > 800 ppm (-)
Addition of an
antioxidant extract prepared from
yeast
enhances resistance of yeast to H
2
O
2
oxidative stress as measured by increases
replicative lifespan (i.e # times yeast can bud before
deteriorating with age) and prevented loss of viability
and vitality during storage of cropped yeast up to a
week.....the yeast elixir of life, eh?!
Wort clarifier,
Polyclar Brewbite,
improves
yeast vitality, reducing attenuation time by
10% & increasing crop.
Effect on Yeast
Viability & Vitality
In
distilleries,
microbial added acetic acid
and lactic acid can decrease yeast vitality
and see hung fermentations (-)
Yeast produce their own folate
from wort nutrients.
Competitive microflora (-)
Brewbrite
as kettle aid...decreases fermentation time by 10% in
15
0
P worts...claim reduces levels of "toxic" polyphenols.
Miscellaneous
Miscellaneous
ASBC No. IIc
(Casey;
June/05)

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