Die Hefe in der Brauerei

About the book

The brewer's yeast Saccharomyces cerevisiae var. is the most important microorganism for beer production. Along with the raw materials malt, hops, and water, the properties of the yeast play a decisive role in determining the quality of the beer and the productivity of the fermentation and maturation processes used. The task of yeast management in the brewery is to provide the required quantity and quality of pitching yeast at the optimal time. In addition, the selection and maintenance of the yeast strain and its propagation, the planning and operation of the yeast propagation system, and the utilization of excess yeast and the resulting residual beer are among the daily challenges of brewing practice.

subjects

This document provides information on the following key topics:

• Notes on yeast systematics
• Requirements for pitching yeast in the brewery and the need to regenerate the yeast sediment
• Composition of yeast
• Yeast properties (density, size, rheological parameters, thermophysical parameters, osmotic pressure, surface charge)
• Structure and functions of the yeast cell
• Yeast proliferation and its kinetics
• Metabolic processes and regulatory mechanisms
• Nutrient requirements of yeast
• Oxygen requirement of yeast
• Machines, apparatus and equipment for yeast propagation
• Instructions for the design and operation of propagation systems
• Yeast management in the brewery
• Yeast beer production and utilization options for yeast beer and surplus yeast

The authors' goal is to provide factual information on yeast management and yeast propagation and to contribute to a realistic assessment of the feasible subprocesses. Particular attention is paid to the process engineering fundamentals. A historical review of the breeding of pure brewer's yeasts rounds out this book.

This 4th German edition has been updated and supplemented in some chapters.