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15/03/2016 09:58
Yeast Selectionfor Beer Diversity
Agenda
I Introduction - Our Group and Fermentis
II Yeast Production and Product Usage
III Yeast Characteristics/Selection- attenuation
- kinetics
- flocculation
- flavours
IV Example of yeast selection - Belgian Copper/Blonde
2
Consolidated annual sales revenue > 1.5 billion Euro.
Global presence ~ 8,000 employees around the world ~ 50 manufacturing sites worldwide
I Intro. - Our Group and Fermentis
I Intro. - Lesaffre Wordwide
6
I Intro. - R&D Strengths
I Intro. - Fermentis
Business Unit in charge of development, marketing and sales of innovative and qualitative products and services for/to the beer, wine, spirits and all
other potable alcohol industries worldwide.
FERMENTIS_MOTION_VDEF_H264_1920x1080.mp4 - Raccourci.lnkFERMENTIS_MOTION_VDEF_H264_1920x1080.mp4 - Raccourci.lnk
II YEAST PRODUCTION AND USAGE
II Yeast Production - Vitality
Pure cultured yeast Propagated in dedicated state-of-the art facilities. Grown on a balanced nutrient based on sugar derivates Batch fed Fully aerobic conditions are used to maintain maximum
yeast growth.
Hydrated Dry
Drying
Partially crystalline
Folding Endo vesicle
Size reductionFull size
Fluid Rigid
II Yeast Production – Membrane Risk
Hydration
Folding
Endo vesicle
Dead cell Dead cell
Dead cell
Living cell
Membrane functionality recovering
Leakage during drying
Membrane size reduction, membrane disruption risk
Objective of maximum yeast membrane recovery in rehydration – how?
II Yeast production- Membrane
Whith
Hydration
Without Leakage
Low leakage
Drying
Trehalose and membrane stability
II Yeast Production – Membrane
Migration
Replication
Spindel
Segregation,
Cytokinese
Division
Growth
Yeast duplication in the fermentor
Yeast Shaping
Stabilsed membrane
Active dry yeast
glucoseglucoseMaltose Maltoseglucose
Ready to start
“Doors” are open for sugar assimilation
Continuous batch control/piloting culture
II Yeast Production – Max. Vitality
II Easy to Use - Rehydration
Sprinkle yeast in 10 times it’s weight in
water or wortGentle Agitation Let rest 30mn
Pitch yeast by transferring to
fermenter
Ale
25-29°C
Lager
21-25°C
Yeast Reydration
10 mn
14
Rehydrated Yeast Temperature Maximum Hold Time
4 °C 18 h
20 °C 6 h
25 °C 4 h
II Usage - Rehydrated YeastMaximum Hold Time
15© Lesaffre BU Fermentis - Formation IFBM - Tous droits réservés
II Easy to Use – Direct Pitch
© Fermentis 2015 – All rights reserved 16
1/ Fill CCT with wort 21 - 29°C (Lager or Ale range)
2/ Sprinkle yeast directly on wort surface in CCT
3/ Fill fermenter with wort at fermentation temperature
Solutions for all scalesAvailable Technology for Craft as well as Industrial Breweries
II Usage - Yeast Rehydration Procedure
III YEAST CHARACTERISTICS /
SELECTION
Attenuation Kinetics Flocculation Flavours
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
0 2 4 6 8 10 12 14 16 18 20
Ap
par
ent
Att
enu
atio
n %
Days
18°P, 20°C
Safbrew WB-06
Safbrew S-33
Safbrew T-58
Safbrew Abbaye
Safbrew K-97
Safale US-05
Safale S-04
10 days
III Characteristics - Ale strains
6 daysBE-256
Fermentation kinetics Process Time
Attenuation
III Yeast Characteristics - Lager strains
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
0 5 10 15 20
Ap
par
en
t A
tten
uat
ion
%
Days
13,5°P, 48 h @ 12°C followed by 14°C
Saflager W34/70
Saflager S189
Saflager S2310 days
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
0 2 4 6 8 10 12 14 16 18 20
Ap
par
ent
Att
enu
atio
n %
Days
18°P, 20°C
Safbrew WB-06
Safbrew S-33
Safbrew T-58
Safbrew Abbaye
Safbrew K-97
Safale US-05
Safale S-04
10 days
III Characteristics – Attenuation
6 daysBE-256
Fermentation kinetics Process Time
Attenuation
III Characteristics - Attenuation
Glucose
Maltose
Maltotriose
Melibiose
III Characteristics – Attenuation
60%
70%
80%
90%
W34/70 S23 S189 K97 US05 S04 WB06 S33 T58 Abbaye
Saflager Safale Safbrew
Attenuation (%)
BE-256
2.04.1
2.1 2.4 3.0
10.0
0.0
12.210.8
0.00.0
5.0
10.0
15.0
W34/70 S23 S189 K97 US05 S04 WB06 S33 T58 Abbaye
Saflager Safale Safbrew
Residual Maltotriose (g/l) (18°P EBC tubes)
BE-256
III Characteristics– OG effect on Resid. Maltotriose
0
2
4
6
8
10
12
14
16
18
10 12 14 16 18 20 22 24
Mal
totr
iose
g/l
Original Gravity(°P)
W34/70
T58
24© Lesaffre BU Fermentis - Formation IFBM - Tous droits réservés
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
0 2 4 6 8 10 12 14 16 18 20
Ap
par
ent
Att
enu
atio
n %
Days
18°P, 20°C
Safbrew WB-06
Safbrew S-33
Safbrew T-58
Safbrew Abbaye
Safbrew K-97
Safale US-05
Safale S-04
10 days
III Characteristics – Final Gravity
6 daysBE-256
Fermentation kinetics Process Time
III Characteristics – Fermentation Kinetics
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
0 2 4 6 8 10 12 14 16 18 20
% o
f su
gars
ass
imila
ted
Time (Days)
18° S23
18° S189
18° W34/70
18° S04
18° US05
18° K97
18° T58
18° S33
18° WB06
© Fermentis – R2 Group Seminar – OSLO June 2015 – All rights reserved 26
Reaching FG is strain/process specific
Lag
er
Ale
Brew
0%
20%
40%
60%
80%
100%
120%
0 5 10 15 20 25 30
Sucr
es
assi
milé
s (%
)
Temps (jours)
Effect of Original Gravity on fermentation kinetics (US05)
13,5° US05
18° US05
22,5° US05
III Characteristics – OG and Kinetics
Fermentation time will increase exponentially with increase of original gravity
27© Lesaffre BU Fermentis - Formation IFBM - Tous droits réservés
III Characteristics - Alcohol tolerance
6.00
6.50
7.00
7.50
8.00
8.50
9.00
9.50
10.00
10.50
11.00
11.50
W34/70 S23 S189 K97 US05 S04 WB06 S33 T58 Abbaye
Saflager Safale Safbrew
% maximal alcohol achieved in the trials (EBC tubes)
BE-256
III Characteristics - Alcohol Limit
0
10
20
30
40
50
60
70
80
10 12 14 16 18 20 22 24 26 28
Fin
al e
thn
aolg
/l
Original Gravity °P
Final Ethanol and residual sugars depending on the original gravity (T58)
Ethanol g/l
Sugars g/l
29© Lesaffre BU Fermentis - Formation IFBM - Tous droits réservés
III Characteristics - Flocculation
• The yeast flocculation can be defined as
a non-sexual phenomenon, homotypic
(between similar biological structures),
reversible and multivalent aggregation
of yeast cells in a multicellular mass
(see consisting of thousands of millions
of cells) called "floc", with the
consequent effect of sediment rapidly or
in the medium they are suspended
• The cells with the capacity formed floc
are said flocculent and look like tufts of
wool, while those who do not have this
capacity are generally called powdery
E.V. Soares: J Appl Microbiol. 2011 Jan;110(1):1-18.
30
K-97 (+)
WB-06 (-)
US-05 (+-)
T-58 (-)
S-33 (-)
S-23 (+)
S-189 (+)
W-34/70 (+)
BE-256 (+)
S-04 (+)
Sedimentation speed
(Helm’s test floculation)
31
III Characteristics - Sedimentation
32
III Characteristics - Flavours
Beer Sensory Analysis
Beer Composition Analysis
III Characteristics - Flavours
0
10
20
30
40
50
60
70
80
90
W3
4/7
0
S23
S18
9
K9
7
US0
5
S04
WB
06
S33
T58
Saflager Safale Safbrew
Total Esters (ppm) = Ethylacetate + Isoamylacetate
0
50
100
150
200
250
300
350
400
450
W3
4/7
0
S23
S18
9
K9
7
US0
5
S04
WB
06
S33
T58
Saflager Safale Safbrew
Total Higher Alcohols (ppm) = Propanol + Isobutanol + Isoamylalcohol
33
IV Example of Yeast Selection
Belgian Copper/BlondeThis ale aims to be at 6,5% v/v very refreshing, well attenuated for drinkability with significant fruit and some spiciness from fermentation. The brewery has no issue with process times; long fermentations and process time are possible.
Belgian Copper/BlondeThis ale aims to be at 6,5% v/v very refreshing, well attenuated for drinkability with significant fruit and some spiciness from fermentation. The brewery has no issue with process times; long fermentations and process time are possible.
WB-06, BE-256, K-97, US-05
IV Example of Yeast Selection
Belgian Copper/BlondeThis ale aims to be at 6,5% v/v very refreshing, well attenuated for drinkability with significant fruit and some spiciness from fermentation. The brewery has no issue with process times; long fermentations and process time are possible.
WB-06, BE-256, K-97, US-05
IV Example of Yeast Selection
III III Craft Beer - Example
Belgian Copper/BlondeThis ale aims to be at 6,5% v/v very refreshing, well attenuated for drinkability with significant fruit and some spiciness from fermentation. The brewery has no issue with process times; long fermentations and process time are possible.
WB-06, BE-256, K-97, US-05
o
IV Example of Yeast Selection
ABV: 6.5%
With Safbrew WB-06
by Julien Slabbinck
Head Brewer
Brasserie Des Carrières
ABV: 8.5%
With Safbrew BE-256
Silver Medal - Brussels Beer Challenge 2015