Malt induced premature yeast flocculation: its origins, detection and impacts upon fermentation
Panteloglou, Apostolos (2013) Malt induced premature yeast flocculation: its origins, detection and impacts upon fermentation. PhD thesis, University of Nottingham.
Premature yeast flocculation (PYF) is a sporadic problem encountered during industrial brewing fermentations. Current hypothesis states that factors, thought to arise from fungal infection of the barley in the field and/or the malt in the maltings cause yeast to flocculate prematurely and/or heavily before the depletion of the sugars in the wort. This results in poorly attenuated worts, with higher residual extract and lower ABV, flavor abnormalities (i.e. diacetyl, SO2), lower carbonation levels, disruption of process cycle times and potential issues with the re-use of the yeast in subsequent fermentations. Consequently, PYF generates significant financial and logistical problems both to the brewer and the maltster.
Actions (Archive Staff Only)