Abstract
Optimisation of yeast viability and vitality prior to pitching is highly desirable in alcoholic fermentations in order to minimise the lag period at the start of fermentation. This aids in preventing the possible impact of contamination and in increasing distillery throughput. The efficacy of a novel, nutrient-rich solution of banana extract as a yeast metabolism enhancer was studied. Dried Saccharomyces cerevisiae distiller’s yeast and slurried Brettanomyces lambicus Belgium Lambic yeast were subjected to a range of hydration regimes: water, water + enhancer, Yeast Extract–Peptone–Dextrose (YPD) and YPD + enhancer.
The addition of enhancer on hydration was found to significantly increase the mean cell count during subsequent propagation. Initial studies also found an increase in fermentation rate and ethanol production in fermentations using YPD + enhancer in hydration.
The addition of enhancer on hydration was found to significantly increase the mean cell count during subsequent propagation. Initial studies also found an increase in fermentation rate and ethanol production in fermentations using YPD + enhancer in hydration.
Original language | English |
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Number of pages | 1 |
Publication status | Published - 7 Sept 2021 |
Event | 7th Worldwide Distilled Spirits Conference: The spirit of diversity, knowledge and innovation - Virtual Duration: 6 Sept 2021 → 8 Sept 2021 https://wdsc2021.com/ |
Conference
Conference | 7th Worldwide Distilled Spirits Conference |
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Abbreviated title | WDSC 2021 |
Period | 6/09/21 → 8/09/21 |
Internet address |
Keywords
- yeast nutrition
- baclyte
- fermentation
- distilling
- vodka