Mason Delacroix
Fermentation is a natural process that has been used for thousands of years to make alcoholic beverages, bread, and other by-products. Yeast plays a crucial role in this process by converting carbohydrates like starch or sugar into alcohol or acid. While wine and beer are the most typical examples of fermented beverages, yeast fermentation is also used in the production of chemical precursors, global food processing (such as coffee and chocolate), and even wastewater processing. In recent years, there has been a growing interest in understanding the role of non-Saccharomyces yeasts in fermentation, as they have the potential to produce high levels of aromatic compounds such as esters, higher alcohols, and fatty acids. Fermentis, a leading yeast manufacturer, offers a range of dry brewing yeasts, such as SafBrew™ HA-18 and SafAle™ US-05, that are known for their versatility and ability to produce a wide variety of beer styles. The total superior alcohols produced by these yeasts contribute to the overall flavour and sensory quality of the final beverage.
| Characteristics | Values |
|---|---|
| Use | Production of high-gravity and particularly high-alcoholic beers |
| Examples | Strong ales, barley wines, and barrel-aged beers |
| Resistance | Good resistance to osmotic pressure and high fermentation temperatures |
| Yeast | Thermotolerant |
| Ingredients | Yeast (Saccharomyces cerevisiae), Maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3), Emulsifier E491 (sorbitan monostearate) |
| Flavours | Clove or spicy |
| Pitching instructions | Direct pitch in the fermentor at fermentation temperature at 25°C–35°C (77.0°F–95.0°F) |
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What You'll Learn
Fermentis dry brewing yeasts
Fermentis is a company that provides yeast and fermentation solutions for beverage makers worldwide. Their products are used by brewers, wine, cider, and spirit makers. Fermentis dry brewing yeasts are well-known for their versatility in producing a wide range of beer styles. The company offers a range of specialty brewing yeast solutions under the brand name SafBrew™. This includes yeast and enzyme mixes for extra-dry or high-alcohol content beers. For instance, SafBrew™ HA-18 is a potent solution for producing high-gravity and high-alcohol beers, such as strong ales and barley wines. It can withstand high fermentation temperatures and osmotic pressure, resulting in a variety of flavours in the final beer.
Fermentis's active dry yeasts and yeast derivatives cater to diverse professional requirements, from maintaining production consistency to enhancing sensory characteristics in beverages. Their products enable brewers to create various beer styles, including Belgian Witbier, German Weizen, and wheat beers. Fermentis also offers solutions for non-alcoholic and low-alcohol beers (NABLAB), such as their SafBrew™ LA-01 yeast strain, which allows brewers to produce great-tasting, low-alcohol beverages.
The company conducts extensive research and development to improve and innovate their yeast and fermentation products. They have a global presence, with experts and distributors in regions like the United States, China, Australia, Mexico, South Africa, and Europe. Fermentis prioritises sustainability in their practices, as evidenced by their efforts to minimise waste and improve brewing processes for brewers and homebrewers.
Fermentis provides comprehensive support to beverage makers, ensuring they can find the most suitable yeast or strain for their specific needs. Their products offer stability and a longer shelf life compared to liquid yeast. Additionally, Fermentis offers groundbreaking solutions like SafSour, empowering creators to set new standards in the beverage industry. The company's commitment to quality and innovation is reflected in their collaboration with the Superior Yeast Project at Algist Bruggeman.
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Yeast fermentation
Fermentation processes heavily rely on yeast, which is why companies like Fermentis focus on producing high-quality dry brewing yeasts that can be used to make a large variety of beer styles. Fermentis's SafAle™ US-05, for example, is a versatile brewer's yeast that can be used for neutral ales. It consists of yeast (Saccharomyces cerevisiae) and emulsifier E491. The quality of the final beer heavily depends on the yeast used and the fermentation process, so brewers must follow recommended fermentation instructions.
Another product offered by Fermentis is SafBrew™ HA-18, a powerful solution for producing high-gravity and particularly high-alcoholic beers. It consists of POF+ Active Dry Brewer’s Yeast and enzymes and results in beers with a high ester release, leading to a variety of flavours in the final product. This mix also produces phenols, which can give the beverage a clove or spicy flavour. SafBrew™ HA-18 has good resistance to osmotic pressure and high fermentation temperatures due to its thermotolerant yeast.
Fermentis's SafAle™ S-04 is a beer yeast specifically designed for US and English ales. It is known for its fast fermentation profile and tends to produce beers with higher clarity due to its flocculation power. This yeast also produces fruity and floral notes, contributing to the sensory quality of the beer. Like other Fermentis yeasts, SafAle™ S-04 is of exceptional quality and can resist a wide range of usage conditions, providing brewers with flexibility in their brewing processes.
In recent years, there has been a growing interest in understanding the nature and fermentative activity of non-Saccharomyces yeasts. While these yeasts may have lower fermentative power and ethanol production, they possess unique characteristics such as the production of high levels of aromatic compounds, including esters, higher alcohols, and fatty acids. This highlights the potential of non-Saccharomyces yeasts in the fermentation of both traditional and non-traditional beverages, contributing to the ever-evolving field of yeast fermentation.
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Yeast in wine fermentation
Yeast plays a critical role in the wine fermentation process, transforming grape must into wine. Wine yeasts are naturally found on the skin of grapes and are introduced during the pressing of the grapes. These yeasts convert sugars into alcohol through fermentation, and different strains of yeast contribute unique aromatic and flavour profiles to the wine.
Saccharomyces cerevisiae is one of the most well-known and widely used wine yeast strains, playing a key role in alcohol fermentation. It is often used as a starter culture due to its ability to suppress wild microflora and dominate the fermentation process. However, other strains of yeast, such as Saccharomyces bayanus and Torulaspora delbrueckii, also play a vital role in shaping the character of wine. For instance, Saccharomyces bayanus contributes floral and fruity aromas, making it ideal for fermenting Chardonnay and medium-bodied reserve red wines.
The use of selected starter cultures is a common practice in winemaking, allowing winemakers to control and guide the fermentation process. These selected yeasts are chosen to highlight specific characteristics of the final wine, such as its fruity expression or aromatic complexity. By understanding the interactions between different yeast strains, winemakers can influence the stability and analytical profile of the wine. For example, studies have shown that yeast interactions in mixed cultures can lead to the sharing of metabolites, resulting in unique flavour profiles.
In contrast to the use of selected yeasts, some winemakers embrace wild yeast fermentation, where the natural yeast strains present in the vineyard orchestrate the fermentation process. This method is associated with expressing the terroir of the vineyard and can result in complex and unique flavour profiles that reflect the natural characteristics of the grapes and the vineyard environment. However, wild yeast fermentation introduces a level of unpredictability, and careful winemaking practices are necessary to manage the risk of stuck fermentation.
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Yeast production process
Yeast is a key ingredient in the production of many food and drink products, including bread, beer, wine, and supplements. The yeast manufacturing process involves several steps to create the right conditions for fermentation and enable the cells to multiply.
The yeast production process typically begins in a "strain bank," where different strains of yeast cells are stored at extremely low temperatures (-80 °C). These strains are carefully selected for their unique fermentation abilities. An initial liquid culture is then prepared by transferring a small amount of yeast to a culture medium, which is placed in an incubator at a favourable temperature.
The next stage involves promoting the multiplication of yeast cells in optimal conditions. This is typically done in large industrial tanks, where the yeast is provided with a nutrient source rich in sugar, such as molasses. The fermentation process is carefully controlled to ensure the yeast cells multiply effectively.
Once the yeast has filled the tank, it is harvested through centrifugation, resulting in a substance known as cream yeast. At this cream stage, the yeast can be further processed into various forms, including liquid yeast, compressed yeast, and dry yeast.
To produce liquid yeast, the cream is prepared and sold without any additional processing, typically containing 15-16% dry matter. This liquid yeast is often used in baking and sold directly to large bakeries. Compressed yeast, on the other hand, involves passing the cream through a rotary or vacuum filter to remove the liquid and obtain a fine layer of yeast. This layer is then compressed in a mixer, resulting in a soft beige solid block with limited storage properties.
To obtain dry yeast or dehydrated yeast, the cream is passed through the rotary filter a second time before being extruded and dried. This process removes most of the water, resulting in yeast with up to 95% dry matter content. Dry yeast is often presented in granules or beads that need to be rehydrated before use.
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Fermentation trials
One example of fermentation trials can be found in the beer brewing process, where different yeast strains are used to produce a variety of beer styles. In one experiment, a simple malt and hop recipe was used as a base, and the beer was then divided into five separate fermenters, each pitched with a different ale yeast: S-04 English Ale yeast, US-05 American Ale yeast, WB-06 German Wheat Beer yeast, BE-134 Belgian Saison yeast, and K-97 German Ale yeast. By comparing the outcomes, the brewer can gain insights into the unique characteristics each yeast strain imparts to the beer. For instance, the S-04 English Ale yeast produced a 5.0% ABV beer with a moderate malt aroma, low hop aroma, and smooth finish, while the US-05 American Ale yeast resulted in a slightly higher ABV of 5.3% with moderately high malty aromas.
In wine production, fermentation trials may focus on managing the pomace cap to optimize the extraction of phenolics and providing the necessary oxygen for yeast activity. One trial evaluated the use of an automatic sequential air injection system during the fermentation of Cabernet Sauvignon grapes. By varying the intensity and frequency of air injections, winemakers can determine the optimal conditions for achieving the desired levels of dissolved oxygen and exploring its impact on the composition and quality of the wine.
Beyond alcoholic beverages, fermentation trials are also employed in the realm of biofuel production. With the growing demand for renewable energy sources, researchers have conducted trials to optimize the generation of bioethanol and biomethane from algal biomass. By manipulating variables such as sodium hydroxide concentration and amylase dosage, these trials aim to maximize ethanol yield and contribute to the development of sustainable energy solutions.
Additionally, fermentation trials are not limited to yeast alone. In the production of traditional Indonesian tempe, fermentation trials with different fungal cultures, such as Rhizopus oryzae and R. oligosporus, have been conducted to explore their sensory features and metabolic enzymes. These trials have revealed dramatic differences in the behavior of these species during fermentation, leading to variations in the final product's characteristics, such as aroma, flavor, and texture.
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Frequently asked questions
Total superior alcohols are the result of yeast fermentation, which converts carbohydrates into alcohols.
Yeast fermentis is a process where yeast is added to a fermentation vessel to produce alcohol. The yeast is sprinkled into the wort and then added to the vessel, where it converts carbohydrates into alcohol.
For less than six months, the product must be stored below 24°C. For more than six months, it must be stored below 15°C. Opened sachets must be sealed and stored at 4°C and used within seven days.
Some examples of yeast fermentis products include SafAle™ US-05, SafAle™ S-04, and SafBrew™ HA-18. These products are used to produce a variety of beer styles, including ales, barley wines, and high-alcohol beers.
