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Yeast Management Under High-Gravity Brewing Conditions

机译：高重力酿造条件下的酵母管理

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摘要

With most breweries now maximizing production from existing plants by high-gravity brewing (HGB) or very-high-gravity brewing, this paper reflects on the considerations required in yeast plant design to facilitate successful/consistent yeast performance in an increasingly aggressive environment. This environment can leave even the most resilient yeast more susceptible to infection, mutation, and damage. Inhibiting growth factors, yeast stress, subsequent fermentation problems, and some implications on beer flavor will be the key issues. With HGB resulting in yeast being used for fewer generations, developments in yeast propagation and storage design will be discussed. For propagation, different systems will be described (single vessel/batch, two-vessel/semicontinuous, and continuous). Concerns that high cell growth/accelerated aeration has the potential to produce yeasts that are "stressed" and is detrimental to fermentation performance will be raised. For storage, an optimum yeast storage tank design to prevent yeast degeneration, incorporating the correct mixer specification/dimensioning, will be presented.
机译：现在大多数啤酒厂都通过高重力酿造（HGB）或超高重力酿造使现有工厂的产量最大化，本文思考了酵母植物设计中需要考虑的因素，以促进在日益激烈的环境中成功/稳定地生产酵母。这种环境甚至会使最具韧性的酵母菌更容易受到感染，突变和破坏。抑制生长因子，酵母菌压力，随后的发酵问题以及对啤酒风味的某些影响将成为关键问题。随着HGB导致酵母用于更少的世代，将讨论酵母繁殖和存储设计的发展。对于传播，将描述不同的系统（单容器/批，两容器/半连续和连续）。人们会担心高细胞生长/加速通气可能会产生“压力过大”的酵母，并且不利于发酵性能。为了存储，将提出一种最佳的酵母储罐设计，以防止酵母变性，并结合正确的混合器规格/尺寸。

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