Yeast duplication in the fermenter
Spindel
Migration
Ready to Start
Segregation,
Replication
Division
Cytokinese
“Doors” are open for sugar
assimilation
glucose
Maltose
glucose
Stabilized membrane
Growth
glucose
Maltose
Active dry yeast
Yeast
Shaping
Before drying
After drying
• 25-30% Dry Matter
• 94-96,5% Dry Matter
• Smooth Cell Surface
• Uneven Cell Surface
Quality Procedure
Reception of daughter
line yeast unit.
Lab propagation.
Factory
Biomass production
Biomass drying
Storage
Fermentis
Customers
Purity control.
Purity, composition,
ageing, properties'.
Positive quality
release
CURRENT FERMENTIS ADY
MICROBIO SPECS:
•LAB: < 103 cfu/g
•AAB: < 103 cfu/g
•Pediococcus: < 103 cfu/g
•Total Bacteria: < 5 103 cfu/g
-> No Growth (Hop & Alc.)
•“Wild” Yeast: < 103 cfu/g
-> OK for Fermentation
Evolution of Active Dry Yeast
Usage:
• Initially: One-way usage
• Today: Up to 6 pitchings
(5 repitichings)
• Next Steps: Start of propagation ?
Facilitate Brewing Practices
Multiple Strains -> Contract Brew, Global Multi-Site Production, Seasonal Beers
Multiple Package Sizes -> All types of Brewers
Reliable, Consistent
(Genetics, Quality/Purity, Shelf-Life)
Easy to Source
Easy to Store
Easy to Use
30 min
°
°
2. Sprinkle yeast directly on
wort surface in CCT
1. Fill CCT with wort 21 29°C (Lager or Ale range)
3. Fill fermenter with
wort at fermentation
temperature
Concentration
Rehydrate the dried yeasts in 10 times their weight in different media*
Time
45 min.
Agitation
1. Without agitation (WA) : the yeast is placed on liquid surface and rehydration is realized
without agitation.
2. Moderate agitation (MA) : the yeast is placed on liquid surface, rehydration is realized
without agitation during 15 min. and after the agitation is maintained at 100 rpm.
3. Violent agitation (VA) : the yeast is placed in a sterile flask, the medium is poured on
the yeast and a violent agitation is realized every 2 or 3 min.
Temperature
8, 12, 16, 20, 32, 40°C
*Medium
Distilled water
Mineral water
Tap water
Wort at 7°P
Wort at 15°P
Wort at 25°P
Viability measured by Trypan
blue exclusion test of cell
viability
100,0
T-58 strain
100,0
90,0
90,0
80,0
80,0
70,0
70,0
60,0
60,0
50,0
50,0
8
12
16
20
Temperature (°C)
32
40
US-05 strain
8
12
16
20
Temperature (°C)
32
40
S-33 strain
100,0
90,0
80,0
°
70,0
60,0
50,0
8
12
16
20
Temperature (°C)
32
40
100,0
S-23 strain
90,0
80,0
70,0
60,0
50,0
8
12
100,0
16
20
Temperature (°C)
32
40
32
40
S-189 strain
90,0
80,0
70,0
60,0
50,0
8
12
16
20
Temperature (°C)
At moderate agitation and 32°C
Lagers
100,00
100,00
95,00
95,00
90,00
90,00
85,00
80,00
T58
75,00
US05
70,00
S33
Viability (%)
Viability (%)
Ales
85,00
80,00
S23
75,00
S189
70,00
65,00
65,00
60,00
60,00
15
25
35
Time of rehydration (min)
45
15
25
35
Time of rehydration (min)
45
Viability (%)
At moderate agitation and 32°C
100,0
95,0
90,0
85,0
80,0
75,0
70,0
65,0
60,0
55,0
50,0
Distilled
Mineral
Tap
T58
S23
US05
● Water quality does not influence significantly viability during rehydration of dried yeast
● Viability varies from 75% to maximum 95% all conditions combined
At moderate agitation
100,00
100,00
95,00
95,00
90,00
90,00
85,00
Water
80,00
Wort 7°P
75,00
Wort 15°P
70,00
Wort 25°P
85,00
Water
80,00
Wort 7°P
75,00
Wort 15°P
70,00
Wort 25°P
65,00
65,00
60,00
60,00
T58
●
●
●
7°C
Viability (%)
Viability (%)
20°C
S23
US05
°
T58
S23
US05
Ale strains
Lager strains
Strains
SafAle : US-05, S-33 and T-58
SafLager : S-23, S-189, W-34/70
Rehydration
conditions
- In water at 30°C with moderate
agitation (MA): W
- In 15°P wort at 30°C with MA: 15°P
- No rehydration → Direct pitch: DP
- In water at 30°C with moderate
agitation (MA): W
- In 15°P wort at 30°C with MA: 15°P
- No rehydration → Direct pitch: DP
Standard Wort
15°P
15°P
Pitching Rate
Temperature
50 g/hl
20°C
100 g/hl
14°C
Aged ADY
Fresh ADY
Forced ageing test*
Tests of fermentation performances in triplicate:
- Evaluation by measuring the decrease of weight of the medium
- Correlation to the sugar conversion into CO2 and ethanol.
Analyses realized at the end of fermentation by HPLC:
- Ethanol production
- volatile compounds
- acetaldehyde
- esters
- higher alcohols
- vicinal diketones
US05_DP
US05_W
US05_15°P
7,00
Ethanol (% v/v)
Ethanol (% v/v)
7,00
6,00
5,00
4,00
3,00
2,00
1,00
0,00
0,00
2,00
4,00
Time (day)
6,00
6,80
6,60
6,40
6,20
6,00
8,00
US05_DP
US05_W US05_15°P
US05_DP
US05_W US05_15°P
350,00
85,00
250,00
VDK (ppb)
200,00
Higher alcohols (ppm)
150,00
Esters (ppm)
100,00
Acetaldehyde (ppm)
50,00
0,00
US05_DP
US05_W US05_15°P
83,00
ADF (%)
Volatile compounds
300,00
81,00
79,00
77,00
75,00
Aged ADY
Fresh ADY
Forced ageing test
8,00
US05 F_DP
US05 F_W
US05 F_15°P
7,00
US05 3y_DP
7,00
US05 3y_W
US05 3y_15°P
6,00
Ethanol (% v/v)
Ethanol (% v/v)
6,00
8,00
5,00
4,00
3,00
5,00
4,00
3,00
2,00
2,00
1,00
1,00
0,00
0,00
0,00
1,00
2,00
3,00
Time (day)
4,00
5,00
6,00
0,00
1,00
2,00
3,00
Time (day)
4,00
5,00
6,00
S23_DP
S23_W
S23_15°P
7,00
Ethanol (% v/v)
Ethanol (% v/v)
8,00
7,00
6,00
5,00
4,00
3,00
2,00
1,00
0,00
6,80
6,60
6,40
6,20
6,00
0,00
2,00
4,00
6,00
8,00
Time (day)
10,00
S23_DP
12,00
S23_W
S23_15°P
500,00
400,00
VDK (ppb)
300,00
Higher alcohols (ppm)
Esters (ppm)
200,00
Acetaldehyde (ppm)
100,00
ADF (%)
Volatile compounds
600,00
84,00
83,00
82,00
81,00
80,00
79,00
78,00
S23_DP
0,00
S23_DP
S23_W
S23_15°P
S23_W
S23_15°P
Aged ADY
Fresh ADY
Forced ageing test
8,00
8,00
S23 F_DP
S23 F_W
S23 F_15°P
7,00
6,00
Ethanol (% v/v)
6,00
Ethanol (% v/v)
S23 3y_DP
S23 3y_W
S23 3y_15°P
7,00
5,00
4,00
3,00
5,00
4,00
3,00
2,00
2,00
1,00
1,00
0,00
0,00
0,00
2,00
4,00
6,00
Time (day)
8,00
10,00
0,00
2,00
4,00
6,00
Time (day)
8,00
10,00
Now… Make it easy;
with