eduard buechner discovered the role of yeast in fermentation.
who discover the role of yeast in fermentation?
eduard buechner
the french chemist louis pasteur founded zymology, when in 1856 he connected yeast to fermentation.





























when studying the fermentation of sugar to alcohol by yeast, pasteur concluded that the fermentation was catalyzed by a vital force, called "ferments", within the yeast cells. the "ferments" were thought to function only within living organisms. "alcoholic fermentation is an act correlated with the life and organization of the yeast cells, not with the death or putrefaction of the cells", he wrote.
fermentation in food processing
"wild fermentations" occur when autochthonous yeast are allowed to carry out fermentation; indigenous yeasts can spontaneously initiate fermentation without any addition of other yeast strains by the cider maker. autochthonous yeasts are wild yeast strains that are endemic to the specific location in which a cider is produced; this is the traditional method used for cider making, and many producers feel that the strains unique to their cidery contribute a sense of terroir to their product. wild yeast populations can be incredibly diverse and commonly include species of "saccharomyces", "candida", "pichia", "hanseniaspora" and "metschnikowia." typically, the native yeast take up residence in the cidery, and can be important to the unique flavour of the product. although it was once believed that the native yeast carrying out these spontaneous fermentations also came from the orchard itself, research has shown that the microbes cultured from apples in the orchard do not align with the microbes found during the various stages of fermentation, suggesting that the sole source of native yeast is the cidery. indigenous yeast strain population dynamics are affected by climatic conditions, apple variety, geographic location, and cider making technologies used. these variables cause different regions to host unique endemic yeast populations. the particular composition of endemic yeast strains and the yeast's activity during fermentation are responsible for the unique characteristics of ciders produced in certain regions. unique autochthonous yeast populations promote different compositions of volatile flavour compounds, which form distinct tastes, aromas, and mouthfeel in finished ciders. using wild yeast populations for fermentation introduces variability to the cider making process that makes it more difficult to generate multiple batches of cider that retain consistent characteristics.
cider