Industry News

Below are some of the main yeasts commonly used in the brewing industry.

1. Soccharomycses cerevisiae Hansen

Saccharomyces cerevisiae, also known as saccharomyces cerevisiae, is a species of yeast in the genus saccharomyces cerevisiae.Since 1970, alcohol production, the production of other beverages and wine, as well as the production of bread and some similar yeast are also included in this species.

2. SoccharomycPs uuarum

It is similar to saccharomyces cerevisiae, the main difference is that it can fully ferment gossypol, while saccharomyces cerevisiae can only ferment gossypol 1/3.It also includes two famous strains of yeast, s. carls-lsbergensis and s. logos.Karl yeast is the bottom bacteria of beer fermentation, also known as beer yeast.

3. SchizosaccharomycPs

This yeast multiplies by division.Africa is the most common kind of millet wine Peng Bei fission yeast (cohizo. Pombe), the bacteria fermenting power, suitable for 37 ℃ high temperature fermentation, widely used in brewing alcohol.

4. Saccharomyces rouxii

This type of yeast is the most common osmotic yeast. It can grow in materials with high sugar content and reproduce in materials with 18% salt.Slight alcohol fermentation ability.The cells are round to ovoid, 3.5 -- 8 x 2.5 -- 5 microns in size, and can produce ascocysts with 1 to 3 ascospores.

5. Zygo sacchaormyces

They are hyperosmotic yeasts that can grow in materials containing up to 20% salt.It can ferment alcohol.Cells are round or ovoid.The cells combine to form an ascocyst containing one to four ascospores.

6. Hansenula h. et.P. ydow)

Can produce strong furrow fat incense, with glucose or alcohol as carbon source to produce ethyl acetate, has an important role in the aroma of wine.Anomala can be used AS a anomanomal AS 2.296, 2.297 and 2.300.Can be cultured separately, cooperate with yeast of main alcohol ferment to use, dosage should not be too big, otherwise, ester fragrance is too outstanding, still can produce the isoamyl alcohol that has slight bitter.

7. Monascus purpureus

Belongs to aspergillaceae, aspergillales, aspergillus genus.Aspergillus monascus USES a lot of, our country USES aspergillus monascus to make red song (also call red rice) in Ming dynasty, basically serve as the colouring agent of food and beverage, also can use brew to make yellow wine, common name is old wine, still can make vinegar.In addition, red qu can make Chinese traditional medicine again, have the effect that xiaoshi huoxue, jianpi yangwei.