|
BREWING YEAST
For the manufacture of the beer it is possible to be started off of cultures of a single cell (pure culture) for the propagation of the yeast; but for the brewers the leavening recovers after the fermentation and one can be used and several times during several generations. Diverse leavening stocks have different characteristics and individual of flavor, the leavenings that are used in the manufacture of beer can classify like pertaining to one or another one of the two species of the sort saccharomyces:
- saccharomyces cerevisiae
- saccharomyces uvarum
Being those of high fermentation the pertaining ones to cerevisiae and to the one of low fermentation to the uvarum. The other species are classified like wild leavenings like the innocent one, pichia, cloequera, pongue, etc. because they deteriorate the flavor of the beer. The typical brewing leavening is oval or spherical with a diameter of 2 to 8 ms m and one length of 3 to 15 ms m the leavening contains an average of 75% of water and in the most important components of the dry substance the 90 to 95% are organic matter, which has a 45% of carbohydrates 5% of greasy matters and 50% of nitrogenadas matters, being the most important in nitrogenadas proteins and less amount vitamins, within the inorganic matters that come to be in 5 to 10% we found phosphorus, potassium, sodium, magnesium, zinc, iron, and sulfur, and the content of greasy matters is of a 8%.
