yeast selection for beer...

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


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



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


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


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


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



% 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


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


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


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.


WB-06, BE-256, K-97, US-05


III III Craft Beer - Example


WB-06, BE-256, K-97, US-05

o

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

yeast selection for beer...

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