1. Introduction
2. E2U study: rehydration or direct pitching, what is best?
3. Diversify to create your own unique beer(s) by YEAST (and
yeast hop interactions) and/or FERMENTATION PARAMETERS
• Impact of Temperature, Pitching rate & Density on the flavor profile
of Safale BE-256 and Saflager W34/70
• Yeast – Hop interactions
✓ NEIPA
✓ BRUT IPA
✓ Yeast - Single hop interactions: Yeast vs Cascade
Today,Lesaffre is...
R&D
PRODUCTION
SITES
6310,500
EMPLOYEES
2 billion euros
TURNOVER1 bread out of 3 in
the world made with
Lesaffre yeast
38 Baking CenterTM,
5 Culinary centers - Biospringer,
3 Fermentation nutrients labs
- Procelys,
1 The Farm - Phileo,
1 Plant Care Center - Agrauxine,
1 Powder Studio® - LIS.
49
APPLIED SCIENCE
CENTERS
in the world
10CENTERS
550EXPERTS
50 countries
LESAFFRE IS BASED IN
OUR PRODUCTS
ARE DISTRIBUTED
OF KNOW-HOW
165 years
in 185
countries
+ than 70 nationalities
Our fermentation know-how serves 4 business sectors...
We work for the world of fermented beverages:
beer, wine, cider, spirits and potable ethanol.
YEAST & YEAST DERIVATIVES
Yeast is a (sexual) organism of 4-8 µm (fungus)
Most well-known species: Saccharomyces cerevisiae
Yeast can be used for a variety of purposes:
In the presence of oxygen and nutrients yeastmultiplies (propagation)
In the absence of oxygen, yeast produces alcohol(s),CO2 and aromas (fermentation)
Diagram of yeast cell
Budding yeast
• fermented drinks (beer, wine, cider, spirits, others)
• bread dough (rising & nutritional quality)
• healthcare products for people, animals and plants
• bioethanol and new green chemistry products
+ O2
- O2
28 ATP
+ Lacto’s
Carbon dioxideEthanol / alcohol
Sugar
Yeast
Glucose and fructose(180g/gmol)
Ethanol
(46 g/mol)
Carbon dioxide
(44 g/gmol)
180 g 92 g 88 g
+ Energy(2 ATP)
Fermentable sugars
Glycerol
Lactic acid
Acetic acid
Biomass
Ethanol + C02
Residual sugars
Fermentation
Dextrins, Maltotriose
Succinic acod
Starch
Enzy
mes
Mas
hin
g
4-vinylguaiacol (4-VG)
SO2
Domestication and Divergence of Saccharomyces cerevisiae Beer YeastsBrigida Gallone, Jan Steensels, Troels Prahl, ..., Guy Baele, Steven Maere, Kevin J. Verstrepen. Cell 166, 1397–1410, September 8, 2016.
• S e x u a l re p ro d u c t i o n• Po i n t m u t a t i o n s• I n D e l s• C h a n g e s i n l e v e l o f
p l o i d y• G e n e t i c re c o m b i n a t i o n• H G T
Improving industrial yeast strains: exploiting natural and artificial diversityJan Steensels, Tim Snoek, Esther Meersman, Martina Picca Nicolino, KarinVoordeckers & Kevin J. Verstrepen
Saccharomyces cerevisiae(ale yeast)
Saccharomyces pastorianus(lager yeast)
WolphinFalse Killer Whale x Dolphin
LigerLion x Tiger
Peppermintwatermint x spearmint
Saccharomyces cerevisiae x Saccharomyces eubayanus
• Pure cultured yeast
• Propagated in dedicated state-of-the art facilities
• Fed-batch process on a balanced medium based on molasses
• Aerobic conditions to maintain maximum yeast growth
• Propagation process is stopped at the optimal moment to shape the yeast
to its best physiological state for both drying and fermentation.
• Each yeast has its own dedicated process
24
Migration
Replication
Spindel
Segregation,
Cytokinese
Division
Growth
Yeast duplication in the fermenter
Yeast Shaping
Stabilized membrane
Active dry yeastglucose
glucoseMaltose Maltoseglucose
Fresh YEAST, Dried Ready to Go
“Doors” are open for sugar assimilation
Before drying
• 25-30% dry matter
• Smooth surface
After drying
• 94-96,5% dry matter
• Uneven surface (membrane intact)
Gx6000
Active dry yeastmicrogranulates(~1mm)
Gx26
• vacuum-packed: preserve from oxygen and moisture
• shelf life: 3 years
Malt
Hops
Yeast
Boiling
Fermentation maturation
Water
Yeast
refermentation
30
Similar kinetics and final attenuation
31
Similar f locculation characteristics
Parameter Liquid yeast Active dry yeast
(11 brews) (ref brew) (brew test)
Estery 3.85 - 5.00 4.95 4.98
Fruity 3.54 - 5.00 5.00 5.43
Floral 1.75 - 2.90 2.60 2.73
DMS 1.75 - 2.60 2.35 2.10
Sweetiness 3.55 - 4.55 4.03 4.03
Biterness 3.60 - 4.80 4.50 4.30
Astringency 3.00 - 4.50 4.45 4.45
Roundness 3.30 - 4.30 4.00 4.20
32
Aromatic profile (BRI trials) / Expert Sensory panel (35 tasters)
Scores were given in range 0-10 for 8 parameters
•
•
•
•
•
•
•
•
Ale yeasts (SafAle™) Target : > 4 mio cells/ml
Pitching rate: 50 – 80 g/hl
Lager yeasts (SafLager™)Target : > 8 mio cells/ml
Pitching rate: 80-120 g/hlMalt
Hops
Active dry yeast
Boiling
Fermentation & maturation
refermentation
Active dry yeast(SafAle™ F-2)
Water
Sprinkle the yeast on liquid
surfaceGently stir Wait 30 min.
Pitch into the fermentation
vessel
Ale (SafAle™)25 – 29 °C
Lager (SafLager™)21 – 25 °C
Temp. afterrehydration and before
pitching
Maximumtime before
pitching
4 °C 18 h
20 °C 6 h
25 °C 4 h
Valid for any type of dry yeast
Fill fermenter with wort at T = 21 - 29°C (depending on strain)
Sprinkle the yeast directly on the wort
surface
Fill fermenter with wort at fermentation
temperature
3 lager yeasts (SafLager™):• S-23• S-189• W34/70
11 ale yeasts (SafAle™):• US-05• S-04• K-97• BE-256• S-33• T-58• WB-06• F-2*• BE-134• HA-18 • LA-01 (New!)
Sachets of 11,5 g
Sachets of 500 g
Boxes of 10 kg
39
.G
ravi
ty (
°P)
Time (days)
(FG) Final Gravity
15
X
Apparent attenuation @ end of fermentation:OG-FG
OG
(OG) Original Gravity
x 100 = %AA
100 % pilsner malt 15 P25 IBU (α-iso acids) Pitch 50g ADY/hLT = 23 C
43
Glucose
Maltose
Maltotriose
Sugar composition (% w/w) in a typical wort:- Glucose: 10-15- Maltose: 50-60- Maltotriose: 10-20- Complex / higher sugars: 15-20
E B C t u b e s , 1 8 P w o r t ( 1 0 0 % p i l s n e r m a l t ) ,
Te m p e ra t u r e : 2 0 ° c f o r A l e s , 1 2 °C f o r l a g e rs f o r 4 8 h , t h e n 1 4 °C
0
2
4
6
8
10
12
14
16
g/LDP1-DP2
DP3
DP4
DP5-DP7
Lager Ale
Glucose, Maltose
Maltotriose
Dextrins
Tetraoses
K-97
WB-06
T-58
S-33
S-23
S-189
W-34/70
US-05
BE-256
S-04
BE-134
HA-18
SafAle™ BE-134• Belgian style saison (> dry beer)• Diastaticus• High apparent attenuation (~ 89%)• Prefers T > 20 C• Produces phenolic flavors (e.g. 4-VG) • Non-flocculent (remains in the beer)• S. cerevisiae var diastaticus
• Produces amyloglucosidase (AG)• Breaks down starch/dextrins into
fermentable sugars• Not for refermentation!!!
→
4-vinylphenol
4-vinylguaiacol
Vo
lati
les
(pp
m)
•
S-04
HA-18
Lager yeasts (SafLager™)• Similar kinetics, apparent attenuation• Limited diversity in residual sugars• Limited diversity in aroma formation• Comparable alcohol tolerance• Fast flocculation
Ale yeasts (SafAle™):• Great diversity in kinetics & apparent attenuation• Great diversity in residual sugars• Great diversity in aroma formation• Great diversity in alcohol tolerance• Great diversity in flocculation characteristiscs