Yeast Technology
Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol tha
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YEAST TECHNOLOGY Second Edition
Gerald Reed Universal Foods Corporation Milwaukee, Wisconsin
Tilak W. N agodawithana Universal Foods Corporation Milwaukee, Wisconsin
An avi Book Published by Van Nostrand Reinhold New York
To our wives, Helen (in memoriam) and Swarna
AnAVI Book (AVI is an imprint of Van Nostrand Reinhold) Copyright © 1991 by Van Nostrand Reinhold Softcover reprint of the hardcover 1st edition 1991 Library of Congress Catalog Card Number 90-33144 ISBN 978-94-011-9773- I DOl 10.1007/978-94-011-9771-7
ISBN 978-94-011-9771-7 (eBook)
All rights reserved. No part of this work covered by the copyright hereon may be reproduced or used in any form by any means-graphic, electronic, or mechanical, including photocopying, recording, taping, or information storage and retrieval systems - without written permission of the publisher. Van Nostrand Reinhold 115 Fifth Avenue New York, New York 10003 Van Nostrand Reinhold International Company Limited 11 New Fetter Lane London EC4P 4EE, England Van Nostrand Reinhold 480 La Trobe Street Melbourne, Victoria 3000, Australia Nelson Canada 1120 Birchmount Road Scarborough, Ontario M1K 5G4, Canada 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data Reed, Gerald. Yeast technology/Gerald Reed, Tilak W. Nagodawithana.-2nd ed. p. cm. "An AVI book." Includes bibliographical references.
1. Yeast. 1. Nagodawithana, Tilak W. TP580.R43 1991 664'.68 - dc20
II. Title. 90-33144
CONTENTS Foreword Preface
vn !x
Introduction
1
Preservation, 2 Nutrition, 3
1
General Classification of Yeast
7
Classification, 10 Impact of Recent Taxonomic Revision on Industry, 30 Yeasts of Economic Importance, 31 Culture Collection, 34
2
Yeast Genetics
37
Life Cycle, 38 Techniques Applicable to Yeast Strain Development,42 Baker's Yeast, 56 Brewer's Yeast, 72
3
Brewer's Yeast
89
General Characteristics of Yeast, 91 Yeast Characteristics Important for Brewing, 92 Brewing Process, 105 Brewery Contaminants, 121 Biochemistry of Brewing, 126 Recent Developments, 138
4
Wine Yeasts Ecology, 151 Terminology, 151 Natural Yeasts and Their Occurrence on Grapes and in Musts, 154 Natural Fermentations, 156 Description of Species, 157 Selected Pure Culture Yeasts and Active Dry Wine Yeasts, 159 Preparation of Starter Cultures, 162 Biochemistry of Wine Fermentation, 165 The Killer Factor, 184 By-products of the Alcoholic Fermentation and Aroma Compounds, 185 Microbiological Reduction of Acids, 193 Genetic Manipulation of Wine Yeasts, 198 Microbial Spoilage
151
CONTENTS
vi
of Wines, 199 B6trytis cineria, 201 Biogenic Amines and Ethyl Carbamate, 202 Technology of Wine Making, 204 Further Readings, 215 5
Distiller's Yeasts
225
Whisky, 227 Distillates from Sugar-Containing Raw Materials, 238 Characteristics and Strains of Distiller's Yeasts, 242 Flavor Compounds, 248 Fermentation Alcohol as Fuel, 252 Further Readings, 256
6
Baker's Yeast Production
261
Manufacturing Process Outline, 262 Strains, 263 Principles of Aerobic Growth, 264 Raw Materials,
