The Use of Dry Yeast for Bottle Conditioning
MBAA TQ doi:10.1094/TQ-48-1-0225-01 |
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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
