The best way to conference proceedings by Francis Academic Press

Web of Proceedings - Francis Academic Press
Web of Proceedings - Francis Academic Press

Cropping Methods and Generation Numbers of Top- Fermenting Yeasts and the Effects on the Physical and Chemical Index of Wheat Beer

Download as PDF

DOI: 10.25236/isbsbh.2020.012


Zimeng Wu, Junjie Du, Xianwei Jin, Yunqian Cui

Corresponding Author

Yunqian Cui


The continuous repitching of Saccharomyces cerevisiae is an important operation in the beer brewing industry, because it takes a long time to carry out yeast propagation and increase the cost. Therefore, it is of great significance for breweries to adopt an efficient way to recycle yeast. In this article, we have studied the effects of two different methods of yeast recovery on yeast cell morphology and the quality of final wheat beer, including yeast recovery from the sampling valve during the main fermentation period and yeast recovery from the cone bottom of the cylindro-conical vessel (CCV) after cooling. Three parallel tests were performed in three 100 L conical fermentors. In addition, the morphology of the yeast cells was observed by scanning electron microscope (SEM). The entire sampling time was 15 days, including the fermentation and maturation process. The study found that in terms of physical and chemical indicators of final wheat beer, the number of cells suspended in the final wheat beer brewed from the yeast recovered from the bottom of the CCV was more, lactic acid, total acid, turbidity, fermentable sugar and alcohol content were relatively high


Top-fermenting yeast recovery, Wheat beer, Scanning electron microscope, Serial repitching