Effect of the Storage of Surplus Yeast on the Quality of Recoverable Yeast
Beer
MBAA TQ vol. 42, no. 3, 2005, pp. 219-222 |
VIEW ARTICLE
Mark Schneeberger, Martin Krottenthaler, and Werner Back. Technische
Universit�t M�nchen, Lehrstuhl f�r Technologie der Brauerei 1,
Weihenstephaner Steig 20,
D-85354 Freising-Weihenstephan, Germany.
Abstract
The quality of recoverable yeast beer is directly related to the quality of
the yeast suspension itself. By extending the storage time of the surplus yeast
suspension, the quality of the yeast beer decreases. This condition is made even
worse by elevated storage temperatures (higher than 4�C). In order to obtain
high-quality yeast beer, it is requisite that the storage time of the yeast
suspension be as short as possible and that the storage temperature be kept
lower than 4�C. In addition, yeast beer should be flash-pasteurized to
inactivate any possible yeast enzyme activity.
Keywords: aroma extract dilution analysis, foam stability, surplus yeast,
yeast beer, yeast vitality
S�ntesis
La calidad de cerveza recuperada de levadura depende directamente de la
calidad de la suspensi�n de levadura; esta calidad sufre al extenderse el
tiempo de almacenamiento de la suspensi�n, especialmente si la temperatura de
almacenaje es superior a 4�C. Para una cerveza recuperada de buena calidad, se
ha de minimizar el tiempo de almacenaje de la suspensi�n y mantener la
temperatura de almacenaje por debajo de 4�C. Es tambi�n necesario pasteurizar
la cerveza recuperada mediante una pasteurizaci�n �flash� (alta
temperatura, corto tiempo) para inactivar cualquier actividad enzim�tica
residual de la levadura.
Palabras claves: an�lisis de aroma de extracto diluido, estabilidad de
espuma, levadura excedente, cerveza recuperada de levadura, vitalidad de
levadura
