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VIEW ARTICLE DOI: 10.1094/ASBCJ-54-0029
Effect of Temperature in the Evaluation of Yeast Flocculation Ability by the Helm's Method. M. G. González, S. Fernández, and J. A. Sierra, Cervecería Cuauhtémoc-Moctezuma, Ave. Alfonso Reyes, 2202 Ntd. 64442, Monterrey, N. L. Mexico. J. Am. Soc. Brew. Chem. 54(1):29-31. Accepted August 3, 1995.
Production lager
yeast strains
settle to the
bottom at the
end of fermentation,
but some of
them cannot
be classified
as flocculent
according to
the Helm's test.
This method
is one of the
most recognized
laboratory procedures
to evaluate
the flocculation
ability of yeasts.
This assay involves
a combination
of standing
times and ambient
temperature
(20°C)
to permit yeast
sedimentation.
This article
describes the
use of several
temperatures
of analysis
(5, 10, 15,
and 20°C)
during the assay
of the Helm's
test on some
brewing yeast
strains. The
use of a temperature
of 5°C
during the analysis
increased the
volumes of settled
yeast obtained
in the laboratory,
even with yeasts
reported as
non-flocculent
by the regular
Helm's conditions.
Cepas
de levadura
de producción
lager se asientan
en el fondo
al final de
la fermentación,
pero algunas
de ellas no
pueden ser clasificadas
como floculentas
de acuerdo a
la prueba de
Helm. Este método
es uno de los
procedimientos
de laboratorio
más reconocido
par4a evaluar
la habilidad
de floculación
de las levaduras.
Este ensayo
involucra una
combinación
de tiempos de
permanencia
sin agitación
y temperatura
ambiente (20°C)
para permitir
la sedimentación
de la levadura.
Este trabajo
describe el
uso de diferentes
temperaturas
de análisis
(5, 10, 15 y
20°C) durante
la prueba de
Helm en varias
cepas de levaduras
cerveceras.
El uso de una
temperatura
de 5°C
durante el analisis
incrementó
el volumen de
levadura sedimentada
obtenido en
el laboratorio,
aún con
levaduras reportadas
como no-floculentas
bajo las condiciones
regulares de
Helm.
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |