WO2001068796A2 - Method of aerating yeast prior to pitching - Google Patents
Method of aerating yeast prior to pitching Download PDFInfo
- Publication number
- WO2001068796A2 WO2001068796A2 PCT/US2001/008235 US0108235W WO0168796A2 WO 2001068796 A2 WO2001068796 A2 WO 2001068796A2 US 0108235 W US0108235 W US 0108235W WO 0168796 A2 WO0168796 A2 WO 0168796A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- yeast
- fermentation
- wort
- gravity
- aerating
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
Definitions
- Brewer's yeast is used as a biocatalyst to ferment carbonydrates to etnanol in tne production of beer and other fermented beverages.
- fermentation is performed by mixing brewer's yeast with wort and incuDating the mixture under conditions suitable for fermentation.
- Wort includes a source of carbohydrates prepared by hot water enzymatic conversion of complex sugars to fermentable sugars m malted gram and adjunct grains. After extraction the wort is boiled to complete extraction, stop enzymatic reactions, and to boil off undesirable compounds. Following boiling the wort is cooled and brewer's yeast is added.
- An unacceptably high specific gravity may oe caused by a variety of factors, including insufficient aeration of the wort, low concentration of yeast the inoculum, poor yeast growth due to insufficient nutrients, unsuitably high or low fermentation temperatures, excessive yeast growth, and the like.
- Some fermentation processes are characterized by a low initial fermentation rate (caused by poor initial yeast growth or inadequate inoculum) and an increase in fermentation over rime.
- Fermentation may be enhanced by a variety of known means.
- U.S. patents 899,756; 1,041,298; and 2,121,458 teach that aeration of the wort/yeast solution can assist in the growth of yeast to promote fermentation.
- Belgium Patent 1010885A3 teaches that the aeration of the wort/yeast suspension may be achieved by using a porous membrane.
- aerating the wort/yeast solution may contribute to the production of staling precursors (Uchida, et al. , J_;_ Am. Soc. Brew. Cheir. 58(l):30-37 (2000)).
- Another approacr to enhancing fermentation is by adamg zinc to tr.e yeast/wort solution as disclosed U.S. patents 3, 164, 72 and 4, 840,802.
- Another be increased is by increasing the pitching rate. Adequate pitching reduces lag time and reduces the likelmood that a bacterial contaminant will become established.
- the pitcning rate may be increased by increasing the number of yeast cells added to the wort, or by using a yeast starter culture.
- a starter culture may be made by first inoculating a smaller volume of wort with an active yeast followed by vigorous aeration/agitation which allows for the concentration of active yeast cells to increase oefore pitching the starter culture into a larger volume of wort .
- wort is pitched with yeast derived from a previous fermentation.
- this yeast has experienced anaerobic conditions during fermentation.
- the yeast which is harvested from tr.e anaerobic beer environment and is used to pitch the wort must be supplied oxygen m order to synthesize essential lipid components, including sterols and unsaturated fatty acids. Synthesis of these lipids requires molecular oxygen and a carbohydrate source, sucr as glycogen, stored in the yeast cells.
- a conventional approach to insuring sufficient oxygen for yeast to synthesize lipids has been to oxygenate the wort.
- the level of oxygen the wort must be controlled to avoid slow fermentation and subsequent flavor changes caused by sub-optimal concentrations of oxygen, and reduced ethanol yields and flavor changes that result from excessive yeast growth and metabolic changes caused by high levels of oxygen.
- Another approach to enhancing fermentation rates is to pitch wort containing no oxygen or reduced oxygen with a starter culture of yeast prepared by allowing yeast to grow with exposure to oxygen in a smaller volume of wort for several hours. This method allows control of fermentation by controlling the pitching rate.
- UK Patent Application GB 2 197 341 discloses a method of fermenting wort which the pitching yeast is first suspended m water and exposed to oxygen for a period of time until the yeast reaches its maximum rate of oxygen consumption. The yeast is then used to pitch oxygen-free wort.
- Tne present invention includes a method of aerating yeast for use in fermentation comprising the steps of:
- Another aspect of the invention is a method of fermenting a fermentable medium comprising the steps of: (a) suspending yeast an aqueous solution comprising a fermentable sugar in a concentration sufficient to give gravity in tne range of from about 2 to about 25 degrees Plato and zinc m a concentration effective to promote yeast health and performance m subsequent fermentation;
- step (c) transferring the yeast of step (b) to a suitable volume of fermentation medium having a gravity comparable tc the gravity of the solution of step (a ;
- a still further aspect of the invention provides for a fermented beverage, such as beer, and a fermented food, sucn as kefir, made by using a yeast that has been treated according to the foregoing methods.
- ncnaerated wort may oe used as the fermentation medium, whicn may reduce formation of staling precursors associated with the use of aerated wort during fermentation.
- the present invention provides an economical and convenient method of aerating yeast prior to pitching.
- Aerating yeast prior to pitching allows the yeast cells to obtain sufficient oxygen to synthesize sterols and unsaturated fatty acids, which are needed for cell growth during the fermentation process. By oxygenating the yeast rather than the wort, greater consistency of the final product may be attained with minimal exposure of the wort to molecular oxygen.
- yeast is aerate ⁇ r an aqueous sugar solution prior to the additior of fermentation medium.
- a diluted liquid adjunct was employed as the fermentable carbon source.
- a “diluted liquid adjunct” it is meant a solution of fermentable carbohydrate comprising, put not limited to, dextrose, maltose, and maltotriose. Preferably, it is a dilution of an 85% w/w solution of 77% w/w fermentable carbohydrate comprising 31% w/w dextrose, 36% w/w maltose and 10% w/w maltotriose.
- any aqueous solution containing a simple fermentable sugar or complex mixture of fermentaole sugars and non-fermentable carbohydrate derived from the conversion of starch or any other polysaccha ⁇ de may be used.
- Suitable fermentable sugars that may be employed the practice of the invention include fructose, sucrose, raff ose, trehalose, melibiose, galactose, and actose depending on the yeast strain used.
- the aqueous sugar solution is substantially free of organic compounds known to be involved in beer staling.
- the aqueous sugar solutions used to aerate yeast comprised liquid adjunct at a concentration of about the same as the wort that the yeast will subsequently be added to. It is reasonably expected that sugar concentrations in the range of from about 2% w/w to about 25% w/w would yield acceptable results. In other words, the aqueous sugar solution and wort solution must be compatible with the osmotolerance of the yeast.
- the time required to aerate yeast will depend upon the rate at which oxygen or air is delivered into the solution and the yeast ' s maximum oxygen uptake rate (OUR) . When air/oxygen is being delivered at a rate in excess of the yeast's maximum OUR, the amount of aeration is dependent strictly on the yeast's exposure time.
- nonoxygenated wort having approximately the same specific gravity as the original yeast/sugar solution is added to the yeast or the yeast is added to the wort.
- the delivery of air/oxygen into the yeast/sugar solution should be above the maximum OUR of the yeast.
- aerated yeast to aerated wort, which could be expected to further enhance fermentation rates relative to aerated wort pitched with nonaerated yeast and relative to nonaerated wort pitched with aerated yeast.
- the method of the invention avoids problems associated witn aerating the yeast after transfer to wort. Such problems include formation of staling precursors and foaming. Tne present invention also allows greater flexibility m the brewing process.
- Yeast s normally used to inoculate a fermentation medium or wort at a rate the range of from about 10 million to about 20 million cells/m wort. Some brewers use about one million cells per ml, per degree Plato (Plato is the w/w % of fermentable carbohydrate) . For example, for a 14 degree Plato wort, one would pitch at a rate of 14 million yeast cells/ml.
- yeast that is used m the fermentation is first suspended m a volume of an aqueous sugar solution that is in the range of from about 5% to about 20% of the volume of the final fermentation.
- the sugar/yeast solution is adjusted to the desired original gravity (degrees Plato) of wort, but could be used in a concentration of from about 2 to about 25 degrees Plato. In a typical example, if one were fermenting a 14 degrees Plato wort, the sugar/yeast solution would be adjusted to 14 degrees Plato prior to aeration of the sugar/yeast solution. If the gravity of the sugar solution is different from that of the wort, then the wort must be adjusted accordingly to achieve the desired original gravity for the sugar and wort solutions combined. The addition of zinc to the yeast/sugar solution, promotes improved yeast health and performance in the subsequent fermentation.
- the aqueous sugar solution includes zinc in a concentration sufficient to promote yeast health and to protect against or reduce stress to cells under nitrogen starvation conditions.
- the zinc concentration must be greater than one times the w/v percent normally used in the wort in order to increase the fermentation rate, relative to an aerated yeast preparation containing no added zinc.
- Zinc salts are preferably added to the sugar solution at a level that is 1-50 times the concentration of what would normally be added to the wort. The optimum for yeast health appears to be around five to ten times the concentration of zinc normally used in the wort, although lower concentrations still confer a protective effect, and higher concentrations do not appear to have any adverse effects.
- the optimal aeration time may var according to the aeration rate or the source of oxygen (e.g., air or pure oxygen), but typically the aeration/oxygenation rate is kept above the maximum OUR of the yeast. When this is done, the time of exposure is the most critical factor.
- the pH of the yeast/sugar solution may be adjusted so that it is at least 3.0, preferably greater than 6.0, and most preferably about 7.0.
- Aeration m a sugar solution having a pH of about 6.0 is correlated with reduced yeast cell death during aeration and enhanced fermentation rates in subsequent fermentation.
- Yeast aeration was conducted at normal fermentation temperatures (about 60°F) because it was expected that yeast would use the oxygen supplied to synthesize sterols and unsaturated fatty acids optimally at temperatures near their normal fermentation temperature. However, it is expected that aeration can be conducted at temperatures m the range of from about 32°F to about 80°F, depending on the type of yeast and the type of fermentation .
- wort was used as the fermentable medium. However, it is reasonably expected that other fermentation media would oe equally suitable n the practice of the invention.
- brewer' s lager yeast was employed.
- suitable yeasts include, without limitation, ale yeast, wine yeast, distiller's yeast, baker's yeast, cnampagne yeast, cider-makmg yeast, Kluveromyces yeast, etc.
- the yeast may be used for pitching. Fermentation is allowed to proceed using standard fermentation conditions. Depending on the brewer's objective, the yeast may be used to pitch aerated or unaerated wort.
- nonaerated wort should be used in the fermentation.
- the method of the invention may oe used to obtain high fermentation rates by using aerated yeast to pitch aerated wort.
- fermentation may be completed in a shorter time using yeast aerated by the method of the invention than by conventional fermentation methods, which aerated wort is pitched with non-aerated yeast.
- yeast aerated by the method of the invention may be used in other aspects of the brewing process, including krauesening, lage ⁇ ng, or any other application wnich yeast is generally used.
- the present invention will be particularly useful in the brewing industry. However, it is not intended that the method be limited to wort fermentations. It is reasonably expected that yeast aerated by the method of the invention would also be suitable in other yeast fermentation industries, including the wine and alcohol production industries. The following nonlimitmg examples are intended to be purely illustrative.
- Standard fermentations were conducted nonaerated wort having a gravity of 16° Plato by pitching the wort with yeast aerated for various lengths of time.
- the pitching rate was 10 " yeast cells/ml of wort.
- Tne specific gravity was monitored over time to determine the number of days to the end of fermentation.
- yeast was supplemented with varying concentrations of z c and aerated for 21 nours as described above. The yeast was used in subsequent fermentations, as described above. The results are snown Table 2.
- Yeast was aerated using air or oxygen for various lengths of time and at various rates. The yeast was used m subsequent fermentations. The effect of air or oxygen on EOF is shown in Table 3. Taole 3
- Yeast was aerated with air at 1.5 scfh for 21 hours in the presence of 0.25 mg/1 zinc in liquid adjunct in which the pH was adjusted, as shown below in Table 5.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Mycology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Food Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP01916672A EP1263925B1 (en) | 2000-03-15 | 2001-03-15 | Method of enhancing yeast fermentation rate |
AU2001243667A AU2001243667A1 (en) | 2000-03-15 | 2001-03-15 | Method of aerating yeast prior to pitching |
DE60123397T DE60123397D1 (en) | 2000-03-15 | 2001-03-15 | METHOD OF INCREASING THE FERMENTATION SPEED OF YEAST |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/525,892 | 2000-03-15 | ||
US09/525,892 US7563469B1 (en) | 2000-03-15 | 2000-03-15 | Method of aerating yeast prior to pitching |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2001068796A2 true WO2001068796A2 (en) | 2001-09-20 |
WO2001068796A3 WO2001068796A3 (en) | 2002-02-14 |
Family
ID=24095031
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2001/008235 WO2001068796A2 (en) | 2000-03-15 | 2001-03-15 | Method of aerating yeast prior to pitching |
Country Status (6)
Country | Link |
---|---|
US (1) | US7563469B1 (en) |
EP (1) | EP1263925B1 (en) |
AT (1) | ATE340851T1 (en) |
AU (1) | AU2001243667A1 (en) |
DE (1) | DE60123397D1 (en) |
WO (1) | WO2001068796A2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007136253A1 (en) * | 2006-05-19 | 2007-11-29 | Heineken Supply Chain B.V. | Method of producing yeast fermented beverages |
US8647688B2 (en) | 2006-05-19 | 2014-02-11 | Heineken Supply Chain B.V. | Method of fermenting wort |
Families Citing this family (9)
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CA2882173C (en) | 2012-08-23 | 2020-08-04 | Lee Tech Llc | A method of and system for producing oil and valuable byproducts from grains in dry milling systems with a back-end dewater milling unit |
US9352326B2 (en) | 2012-10-23 | 2016-05-31 | Lee Tech Llc | Grind mill for dry mill industry |
US9695381B2 (en) | 2012-11-26 | 2017-07-04 | Lee Tech, Llc | Two stage high speed centrifuges in series used to recover oil and protein from a whole stillage in a dry mill process |
US11680278B2 (en) | 2014-08-29 | 2023-06-20 | Lee Tech Llc | Yeast stage tank incorporated fermentation system and method |
WO2016033548A1 (en) * | 2014-08-29 | 2016-03-03 | Lee Tech Llc | A fermentation system for dry mill processes |
US11427839B2 (en) | 2014-08-29 | 2022-08-30 | Lee Tech Llc | Yeast stage tank incorporated fermentation system and method |
US11166478B2 (en) | 2016-06-20 | 2021-11-09 | Lee Tech Llc | Method of making animal feeds from whole stillage |
CN110643447B (en) * | 2019-10-25 | 2021-04-20 | 青岛啤酒股份有限公司 | White beer and continuous production process thereof |
WO2022159719A1 (en) | 2021-01-22 | 2022-07-28 | Lee Tech Llc | System and method for improving the corn wet mill and dry mill process |
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US1676437A (en) * | 1925-10-19 | 1928-07-10 | Fleischmann Co | Process for the manufacture of yeast |
DD202892A1 (en) * | 1981-12-21 | 1983-10-05 | Brigitte Seeger | METHOD FOR THE PRODUCTION OF ERGOSTERINREICHER YEAST |
EP0218472A2 (en) * | 1985-10-03 | 1987-04-15 | Suntory Limited | Process for production of superoxide dismutase |
US4666718A (en) * | 1984-08-15 | 1987-05-19 | Miller Brewing Company | Preparation of low calorie beer |
EP0393268A1 (en) * | 1985-11-06 | 1990-10-24 | Miller Brewing Company | Process for enhancing yeast growth |
EP0440975A2 (en) * | 1990-02-05 | 1991-08-14 | Moselland E.G. Winzergenossenschaft | Fermentation product with reduced ethanol content |
WO1999028434A2 (en) * | 1997-12-03 | 1999-06-10 | Pedro Cezar De Paula | Multifunctional and compact device for the production of distillates in general with emphasis on aguardiente production |
EP1063285A1 (en) * | 1999-06-16 | 2000-12-27 | Cerestar Holding B.V. | Process for the preparation of a beer-type beverage |
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2000
- 2000-03-15 US US09/525,892 patent/US7563469B1/en not_active Expired - Fee Related
-
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- 2001-03-15 AU AU2001243667A patent/AU2001243667A1/en not_active Abandoned
- 2001-03-15 DE DE60123397T patent/DE60123397D1/en not_active Expired - Lifetime
- 2001-03-15 WO PCT/US2001/008235 patent/WO2001068796A2/en active IP Right Grant
- 2001-03-15 EP EP01916672A patent/EP1263925B1/en not_active Expired - Lifetime
- 2001-03-15 AT AT01916672T patent/ATE340851T1/en not_active IP Right Cessation
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007136253A1 (en) * | 2006-05-19 | 2007-11-29 | Heineken Supply Chain B.V. | Method of producing yeast fermented beverages |
JP2009537170A (en) * | 2006-05-19 | 2009-10-29 | ハイネケン・サプライ・チェーン・ビー.ブイ. | Method for producing a yeast fermented beverage |
EA013451B1 (en) * | 2006-05-19 | 2010-04-30 | Хейнекен Сэпплай Чэйн Б.В. | Method of producing yeast fermented beverages |
US8545908B2 (en) | 2006-05-19 | 2013-10-01 | Heineken Supply Chain B.V. | Method of producing yeast fermented beverages |
US8647688B2 (en) | 2006-05-19 | 2014-02-11 | Heineken Supply Chain B.V. | Method of fermenting wort |
KR101426061B1 (en) | 2006-05-19 | 2014-08-01 | 하이네켄 서플라이 체인 비.브이. | Method of producing yeast fermented beverages |
Also Published As
Publication number | Publication date |
---|---|
DE60123397D1 (en) | 2006-11-09 |
EP1263925B1 (en) | 2006-09-27 |
AU2001243667A1 (en) | 2001-09-24 |
EP1263925A2 (en) | 2002-12-11 |
ATE340851T1 (en) | 2006-10-15 |
US7563469B1 (en) | 2009-07-21 |
WO2001068796A3 (en) | 2002-02-14 |
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