Did you know the Romans discovered the uses of dried yeast — before the discovery of yeast? Yeast grows and lives in liquid. For storage purposes it can also be dried once grown. The Romans discovered how to do this when they put bakers yeast (dough) in the sun and could later revive it with sugar. Today, most yeast used in the bread and wine industry is in dry form. However, many brewers prefer to use yeast that is not dried. Why? Instead of maltose, the main carbon ingredients in dry yeast production are glucose and fructose. Glucose inhibits maltose-transport genes from being expressed, so dried yeast can take longer to start fermentation if they have never come in contact with maltose. Liquid yeast, since it is not subject to the drying process, can be produced to a higher degree of purity. Also, the negative effects of the drying process on yeast metabolism and beer fermentation potential are avoided. Unfortunately, liquid yeast is an extremely perishable product and is best within two weeks of production. On the other hand dry yeast can survive and even retain 90% viability one year after production. 6 Days Until the Empire Hops Festival!! Are YOU Ready?
Posted on: Mon, 29 Sep 2014 05:09:29 +0000
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