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The Use of Dry Yeast for Bottle Conditioning

MBAA TQ doi:10.1094/TQ-48-1-0225-01  |  VIEW ARTICLE

S. M. Van Zandycke (1), T. Fischborn (2), D. Peterson (3), G. Oliver (3), and C. D. Powell (2,4). 1. Lallemand Brewing, 6120 West Douglas Avenue, Milwaukee, WI 53218, U.S.A. 2. Lallemand R&D, 6100 Royalmount, Montreal QC H4P 2R2, Canada. 3. The Brooklyn Brewery, #1 Brewers Row, 79N 11th Street, Brooklyn, NY 11211, U.S.A. 4. Current address: School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, U.K.

Abstract
The yeast used to perform bottle conditioning is traditionally the same strain utilized to conduct the primary fermentation. Although fresh cultures can be prepared specifically for this purpose, the yeast employed is more commonly derived directly from cropped yeast slurry. Importantly, a yeast culture used for primary fermentation may not be the most ideal to perform bottle conditioning, as the quality of cropped yeast is often variable which can result in inconsistent performance. Furthermore, strains which perform well during primary fermentation may not be suitable for the creation of desired characteristics during bottle conditioning, or be able to sustain the levels of stress encountered during this process. Active dried yeast offers a suitable alternative to cropped yeast for bottle conditioning due primarily to the consistency of the product and to the diversity of strains available. In this study, five dried yeast strains were used to bottle condition a high alcohol top-fermented beer produced under industrial conditions. The resulting refermentations were observed to differ according to the strain used, leading to variation in flavor profile and the final characteristics of the conditioned beer.

Keywords: active dry yeast, beer flavor, carbonation, refermentation, strain diversity, yeast performance 

S�ntesis
La levadura que se a�ade a la botella (para �conditioning�) es tradicionalmente de la misma cepa usada en la fermentaci�n primaria. Si bien es posible preparar cultivos frescos espec�ficamente para este prop�sito, lo m�s normal es usar la cosechada de un fermentador. Sin embargo, vale notar que esta levadura cosechada no es lo ideal, puesto que la calidad de esta levadura es bastante variada lo que conduce a un desempe�o inconsistente del �acondicionado�. Es m�s, las cepas que trabajan bien en la fermentaci�n primaria pueden no ser los m�s indicados para la creaci�n de una caracter�stica particular en el acondicionado en botella; puede ser tambi�n que esta cepa no sea capaz de aguantar el estr�s que implica el acondicionado. Levadura seca activada ofrece una alternativa al uso de levadura cosechada debido principalmente a que es un producto de car�cter consistente y se ofrece en una gran diversidad de cepas. Se estudi� el desempe�o de cinco cepas de levadura seca activa para el acondicionado en botella de una cerveza industrial de alto contenido de alcohol de alta fermentaci�n. Las refermentaciones resultantes variaron seg�n la cepa usada, resultando as� en diferentes perfiles de �flavor� y en las caracter�sticas finales de la cerveza acondicionada.

Palabras claves: carbonataci�n, desempe�o de levadura, diversidad de cepas, flavor de cerveza, levadura seca activa, refermentaci�n

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