By determining the acidification power (AP) of brewing yeasts, it is possible to assess their vitality. The vitality of the brewing yeast is crucial for the fermentation process, particularly with regard to microbiological stability and flavour development.
Determination of the vitality of brewing yeasts
The acidification power is defined as the acidification of a solution of distilled water with a defined pH of 6.3 and a glucose concentration of 5 % at 25 °C by a yeast.
The pH curve is documented and serves as an indication of yeast vitality.