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Yeast

An overview

A. Speers1,  and J. Forbes2     1The International Centre for Brewing & Distilling, Heriot-Watt University, Edinburgh, Scotland, UK     2Dalhousie University, Halifax, NS, Canada

Abstract

This chapter discusses the biological structure of yeast and how this structure impacts the brewing process and the ultimate product in terms of flavour, colour and quality. Both ale and lager strains of yeast are used in the brewing process along with, increasingly, ‘brets’. There are subtle differences in each and their respective roles in the brewing process are discussed. Finally, the mechanism of flocculation is examined in some detail.

Keywords

Ale yeast; Cytoplasm; Fermentation; Flocculation; Lager yeast; Plasma membrane; Yeast

1.1. Yeast ...

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