Fermentis Active Dry Yeast B R E W E R Y R E S O U R C E R O A D S H O W / 1 6 TH F E B. 2017
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1 Fermentis Active Dry Yeast B R E W E R Y R E S O U R C E R O A D S H O W / 1 6 TH F E B. 2017
2 PLAN 1.Lesaffre/ Fermentis 2.What is active dry yeast? 3.How to use dry yeast? 4.Fermentation kinetics 5.Characteristics at the end of fermentation 6.Aromatic profile
3 PLAN 1.Lesaffre/ Fermentis 2.What is active dry yeast? 3.How to use dry yeast? 4.Fermentation kinetics 5.Characteristics at the end of fermentation 6.Aromatic profile
4 1. LESAFFRE / FERMENTI S M O R E T H A N 160 Y E A R S OF H I S T O R Y 1853: Louis Lesaffre & Louis Bonduelle grain alcohol and gin plant in Marquette-lez-Lille (North of France). 1863: They purchase a mill in Marcqen-Barœul, converted into a grain alcohol distillery (Our SIL plant today) 39-45: the distill plant is destroyed. After the 2nd world war new plant of yeast New development
5 1. LESAFFRE / FERMENTI S F E R M E N T I S, PA R T O F L E S A F F R E
6 1. LESAFFRE / FERMENTI S V I E W OF O U R P R O D U C T I O N P L A N T I N G E N T ( B E L G I U M )
7 1. LESAFFRE / FERMENTI S F E R M E N T I S I N F E W W O R D S Fermentis is the business unit of Lesaffre in charge of the development and sales of innovative products and services for beer, wine, spirits and potable ethanol. Our mission: Create & deliver innovative and dependable ferments and derivatives offering sustainable technical solutions.
8 PLAN 1.Lesaffre/ Fermentis 2.What is active dry yeast? 3.How to use dry yeast? 4.Fermentation kinetics 5.Characteristics at the end of fermentation 6.Aromatic profile
9 2. WHAT IS ACTIVE DRY YEAST? YEAST, A L I V I N G T R E A S U R E! Yeast is a fragile, living organism: we do not manufacture yeast. We grow it. This microscopic fungus is no larger than 6 to 8 thousandths of a millimeter in size, yet has exceptional fermentation characteristics. The most well-known yeast is Saccharomyces cerevisiae. In the presence of air and nutrients introduced into the fermenter, yeast multiplies (yeast propagation). In the absence of air, it produces alcohol, gas and aromas. Yeast can be used for a variety of purposes: Producing fermented drinks Making bread dough rise Improving the well-being of people, animals and plants Producing bioethanol and new green chemistry products Yeast cell in division, as seen under a microscope Diagram of a yeast cell
10 Dry yeast production: Global view of the process Tube Carlsberg x100 grammes Pre-fermentation x100 kg First gen. x1 tonne 2 nd Gen. x10 tonnes Fermentis 2017 All rights reserved
11 2. WHAT IS ACTIVE DRY YEAST? A C T I V E D R Y YEAST P R O D U C T I O N After drying: Active dry yeast present themselves as small particles. They are vacuum-packed to preserve them from oxygen and moisture. Productions are released based on specific & strict quality tests (purity, composition, ageing, properties). They have a 3 years shelf life from production date.
12 Gx WHAT IS ACTIVE DRY YEAST? O B S E R VAT I O N O F T H E YEAST C E L L Before drying After drying 25-30% dry matter Smooth surface 94-96,5% dry matter Uneven surface
13 PLAN 1.Lesaffre/ Fermentis 2.What is active dry yeast? 3.How to use dry yeast? 4.Fermentation kinetics 5.Characteristics at the end of fermentation 6.Aromatic profile
14 3. HOW TO USE DRY YEAST? Malt R A W M AT E R I A L S Hops Boiling Yeast Fermentation & maturation Lager yeasts Objective of population : > 7 6 cells / ml Pitching rate: g/hl Ale yeasts Objective of population : >3 6 cells / ml Pitching rate: 50 80g/hl S a f L a g e r S - 2 3, S e t W / 7 0 S a f A l e S - 0 4, K - 9 7, U S - 0 5, W B - 0 6, S - 3 3, T - 5 8, B E
15 3. HOW TO USE DRY YEAST? R E H Y D R AT I O N B E F O R E P I T C H I N G Temperature of rehydration Ale C Lager C Sprinkle the yeast on liquid surface Gently stir Wait 30mn Pitch into the fermentation vessel 15
16 3. HOW TO USE DRY YEAST? T I M E B E F O R E P I T C H I N G Temperature after rehydration and before pitching Maximum waiting time 4 C 18 h 20 C 6 h 25 C 4 h Valid for any type of dry yeast rehydrated 16
17 3. HOW TO USE DRY YEAST? D I R E C T P I T C H I N G 1/ Fill the tank with wort at C (depending on strain) 2/ Pitch the yeast straight into the wort 3/ Complete the tank with wort at fermentation temperature 17
18 3. HOW TO USE DRY YEAST? A N A D A P T E D O F F E R F O R E A C H S C A L E Home brewer Craft brewer Industrial brewer Sachets of 11,5g Sachets of 500g Boxes of 10kg 18
19 3. HOW TO USE DRY YEAST? B E N E F I T S F O R T H E B R E W E R E A S Y T O S O U R C E Low weight & volume Often sent with malt, hops, and brewing ingredients No need for refrigerated transport Short lead-time, no delay in receiving yeast E A S Y T O S T O R E No loss in viability with a storage at low temperature (<10 C, fridge or maturation room) 3 years shelf life Opportunity for a security stock, independence EASY TO USE No need for lab equipment Easier planning: ready to pitch within 30 minutes Flexibility: immediate switch from one strain to another Wide range available for all types of beers RELIABLE, CONSISTENT Accurate conversion of dry matter weight into yeast cell count Guaranteed microbial quality Avoid failed propagation Fast fermentation start Better consistency than fresh yeast 19
20 3. HOW TO USE DRY YEAST? C O S T S AV O I D E D W I T H D R Y YEAST Y E A S T B A N K M A N A G E M E N T P R O P A G A T I O N L A B O R A T O R Y P R O P A G A T I O N C O S T S Consommables (air stérile, vapeur, refroidissement, electricité, CIP additionnel ) Labour Maintenance Quality control Production materials F A I L E D F E R M E N T A T I O N / P R O P A G A T I O N 20
21 PLAN 1.Lesaffre/ Fermentis 2.What is active dry yeast? 3.How to use dry yeast? 4.Fermentation kinetics 5.Characteristics at the end of fermentation 6.Aromatic profile
22 4. FERMENTA TION KINETICS P R O T O C O L EBC tubes Initial gravity: 18 P Temperature: 20 C for Ales 12 C for Lagers for 48h, then 14 C
23 % assimilated sugars 4. FERMENTA TION KINETICS V E R Y D I F F E R E N T K I N E T I C S OF F E R M E N TAT I O N 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% Time (Days) S23 18 S W34/70 18 S04 18 US05 18 K97 18 T58 18 S33 18 WB06 Lager Ale
24 PLAN 1.Lesaffre/ Fermentis 2.What is active dry yeast? 3.How to use dry yeast? 4.Fermentation kinetics 5.Characteristics at the end of fermentation 6.Aromatic profile
25 5. CHARACTERIS TICS AT THE END OF FERMENTATIO N E N D O F F E R M E N TAT I O N R E S I D U A L S U G A R S ( M A L T O T R I O S E ) Apparent fermentation degree and attenuation Residual maltotriose Function of the yeast strain Function of the initial gravity F I N A L E T H A N O L What is the maximum level of ethanol produced? Function of the yeast strain Function of the initial gravity F L O C U L AT I O N - S E D I M E N TAT I O N
26 5. CHARACTERIS TICS AT THE END OF FERMENTATIO N D I F F E R E N T S U G A R S Maltotriose Glucose Maltose Melibiose
27 SafLager SafAle 5. CHARACTERIS TICS AT THE END OF FERMENTATIO N S U G A R S C O N S U M P T I O N WB-06 BE-256 K-97 US-05 S-04 T-58 S-33 W-34/70 S-189 S Residual Maltotriose (g/l)
28 W34/70 S23 S189 K97 US05 S04 WB06 S33 T58 Abbaye 5. CHARACTERIS TICS AT THE END OF FERMENTATIO N A P PA R E N T AT T E N U AT I O N 90% Attenuation (%) 85% 80% 75% 70% 65% 60% Saflager Safale Safbrew
29 W34/70 S23 S189 K97 US05 S04 WB06 S33 T58 B E Abbaye 5. CHARACTERIS TICS AT THE END OF FERMENTATIO N A L C O H O L T O L E R A N C E Maximum Alcohol achieved in the trials (EBC Tubes) Saflager Safale Safbrew
30 5. CHARACTERIS TICS AT THE END OF FERMENTATIO N F I N A L E T H A N O L C O N T E N T D E P E N D S O N : T H E I N I T I A L G R AV I T Y H Y D R O LY S I S ( Q U A L I T Y O F T H E M A LT, D I A G R A M O F M A S H I N G, E N Z Y M AT I C A C T I V I T Y ) T H E Y E A S T ( S T R A I N, N U T R I T I O N ) O T H E R F A C T O R S ( C O N TA M I N AT I O N S, E T C. )
31 5. CHARACTERIS TICS AT THE END OF FERMENTATIO N S E D I M E N TAT I O N SPEED K-97 WB-06 T-58 S-33 S-23 S-189 W-34/70 US-05 BE-256 S-04
32 PLAN 1.Lesaffre/ Fermentis 2.What is active dry yeast? 3.How to use dry yeast? 4.Fermentation kinetics 5.Characteristics at the end of fermentation 6.Aromatic profile
33 6. AROMATIC PROFILE E X T R A C T I O N & D E T E C T I O N O F V O L AT I L E S C O M P O U N D S Separation of volatile compounds by gaz chromatography Simultaneous detection of volatile compounds by mass spectrometry and by human nose 33
34 W34/70 S23 S189 K97 US05 S04 WB06 S33 T58 W34/70 S23 S189 K97 US05 S04 WB06 S33 T58 6. AROMATIC PROFILE V O L AT I L E M O L E C U L E S Total Esters (ppm) = Ethylacetate + Isoamylacetate Total Higher Alcohols (ppm) = Propanol + Isobutanol + Isoamylalcohol Saflager Safale Safbrew Saflager Safale Safbrew Acetaldehydes (ppm) W34/70 S23 S189 K97 US05 S04 WB06 S33 T58 Saflager Safale Safbrew
35 CONCLUSI ON YEAST IS A KEY MICROORGANISM FOR FERMENTED BEVERAGES DIVERSITY, WATER, MALT, HOP, YEAST AND BREWER ARE UNIQUE, Experiment!
36 To know more about our products and services: fermentis.com Thanks for your attention! Fermentis.c om
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