Does Generation Number Matter? The Impact of Repitching on Wort Utilization

Katherine J. Miller; Wendy G. Box; David M. Jenkins; Christopher A. Boulton; Robert Linforth; Katherine A. Smart

doi:10.1094/ASBCJ-2013-1003-01

Does Generation Number Matter? The Impact of Repitching on Wort Utilization

Katherine J. Miller, Wendy G. Box, David M. Jenkins, Christopher A. Boulton, Robert Linforth, Katherine A. Smart^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)

Abstract

Serial repitching is an accepted practice in brewing. The number of completed fermentations (generation number) is the metric applied to brewing yeast fitness for fermentation. Despite this, fermentations that use freshly propagated (generation 0) yeast are deemed to be inefficient when compared to yeast that has been repitched one or more times. The aim of this study was to investigate the impact of yeast generation number (equating to the number of fermentations completed) on wort utilization and fermentation progression. Wort composition and pH downshift were used to assess "fitness to ferment" of yeast generations within laboratory scale fermentations. Differences in pH, FAN, and amino acid assimilation were observed.

Original language	English
Pages (from-to)	233-241
Number of pages	9
Journal	Journal of the American Society of Brewing Chemists
Volume	71
Issue number	4
DOIs	https://doi.org/10.1094/ASBCJ-2013-1003-01
Publication status	Published - 2013

Keywords

Amino acid assimilation
Fermentation
Generation number
Lager yeast
Sugar uptake

ASJC Scopus subject areas

Biotechnology
Food Science
Applied Microbiology and Biotechnology

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10.1094/ASBCJ-2013-1003-01

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title = "Does Generation Number Matter? The Impact of Repitching on Wort Utilization",

abstract = "Serial repitching is an accepted practice in brewing. The number of completed fermentations (generation number) is the metric applied to brewing yeast fitness for fermentation. Despite this, fermentations that use freshly propagated (generation 0) yeast are deemed to be inefficient when compared to yeast that has been repitched one or more times. The aim of this study was to investigate the impact of yeast generation number (equating to the number of fermentations completed) on wort utilization and fermentation progression. Wort composition and pH downshift were used to assess {"}fitness to ferment{"} of yeast generations within laboratory scale fermentations. Differences in pH, FAN, and amino acid assimilation were observed.",

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AU - Miller, Katherine J.

AU - Box, Wendy G.

AU - Jenkins, David M.

AU - Boulton, Christopher A.

AU - Linforth, Robert

AU - Smart, Katherine A.

PY - 2013

Y1 - 2013

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AB - Serial repitching is an accepted practice in brewing. The number of completed fermentations (generation number) is the metric applied to brewing yeast fitness for fermentation. Despite this, fermentations that use freshly propagated (generation 0) yeast are deemed to be inefficient when compared to yeast that has been repitched one or more times. The aim of this study was to investigate the impact of yeast generation number (equating to the number of fermentations completed) on wort utilization and fermentation progression. Wort composition and pH downshift were used to assess "fitness to ferment" of yeast generations within laboratory scale fermentations. Differences in pH, FAN, and amino acid assimilation were observed.

KW - Amino acid assimilation

KW - Fermentation

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JF - Journal of the American Society of Brewing Chemists

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Does Generation Number Matter? The Impact of Repitching on Wort Utilization

Abstract

Keywords

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