Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous
fermentations, there is a progressive growth pattern of indigenous yeasts, with the final …

During brewery handling, production strains of yeast must respond to fluctuations in
dissolved oxygen concentration, pH, osmolarity, ethanol concentration, nutrient supply and …

Comprehensive knowledge regarding Saccharomyces cerevisiae has accumulated over
time, and today S. cerevisiae serves as a widley used biotechnological production organism …

The present work reviews and critically discusses the aspects that influence yeast
flocculation, namely the chemical characteristics of the medium (pH and the presence of …

For many industrial applications in which the yeast Saccharomyces cerevisiae is used, eg
beer, wine and alcohol production, appropriate flocculation behaviour is certainly one of the …

The Saccharomyces cerevisiae genome encodes a Flo (flocculin) adhesin family
responsible for cell–cell and cell–surface adherence. In commonly used laboratory strains …

This paper reviews our current understanding of cell flocculation with particular emphasis of
the process in brewing fermentations. While cell flocculation has been examined for over a …

ABSTRACTS The attractive prospect of a continuous beer fermentation system consists
mostly of the accelerated transformation of wort into beer. Although continuous beer …

Traditional beer fermentation and maturation processes use open fermentation and lager
tanks. Although these vessels had previously been considered indispensable, during the …

Unlike most fermentation alcohol beverage production processes, brewers recycle their
yeast. This is achieved by employing a yeast culture's: flocculation, adhesion, sedimentation …