Brewery yeast culture, pitching and harvest yeast as well as pure yeast.
Thermally extracted yeasts release their cell contents into the surrounding medium (= yeast water), which is then available for bacteria.
Industrial yeasts from the brewing process.
Live, aerobic yeast cells possess dehydrogeneases which reduce the methylene blue absorbed into the cell to its colourless leuco form, giving the cells a pale blue colour. Dead or inactive cells lack dehydrogenase activity and turn an intense blue colour.
Brewing yeasts
Analysis of yeasts for dead cells using propidium iodide in a cell counter.
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.
Suitable for analysis of all (laboratory) wort samples.
Calcium in wort is measured using AAS by directly aspirating the diluted sample into a nitrous oxide-acetylene flame; the measurement is made at 423 nm.
Lanthanum chloride reduces interference.
Suitable for analysis of all (laboratory) wort samples
Zinc in wort is measured using the AAS technique by directly aspirating the diluted sample into an acetylene oxygen flame or through electrothermal atomization; the measurement is made at 213.9 nm.