With the most accurate, consistent, and reliable cell counts in the industry, you can utilize the guidelines below for different pitching methods and beer styles to achieve healthy and complete fermentations, batch after batch.
Harvesting and repitching yeast is a common practice in many breweries. Depending on the yeast strain, harvesting and storage practices, quality control monitoring, and brewery standards, yeast can be repitched for 5-10 generations.
Oxygen is a necessary nutrient for proper yeast growth. Yeast requires oxygen for the synthesis of sterols. Sterols are membrane lipids which help maintain cellular fluidity and permeability enabling cells to grow and bud.
The proper fermentation temperature is dependent on many factors, the most important of which is the style of wine to be produced.
Sulfur dioxide (SO₂) is added to both must and wine for protection from oxidation and microbial spoilage.
Yeast nutrients in winemaking can be very beneficial when used properly. Nutrient levels in musts vary from region to region, vineyard to vineyard, and even row to row within a vineyard.
Kwa hesabu sahihi zaidi, thabiti na ya kuaminika ya seli katika tasnia, unaweza kutumia miongozo hapa chini kwa mbinu tofauti za kutupa na mitindo ya bia kufikia fermentations kamili na afya, kundi baada ya kundi. Kuvuna na kuchanganya chachu ni zoea la kawaida katika viwanda vingi vya kutengeneza bia. Kulingana na aina ya chachu, mazoea ya kuvuna na kuhifadhi, ufuatiliaji wa udhibiti wa ubora, na viwango vya kiwanda cha bia, chachu inaweza kuunganishwa kwa vizazi 5-10 kwa muda mrefu. Oksijeni ni virutubisho vinavyohitajika kwa ukuzi sahihi wa chachu. Chachu huhitaji oksijeni ili kutokeza steroli. Sterols ni lipids membrane ambayo kusaidia kudumisha fluidity ya seli na permeability kuwezesha seli kukua na bud. Joto la kufungia linalofaa hutegemea mambo mengi, na jambo muhimu zaidi ni mtindo wa divai inayopaswa kutengenezwa. Sulfur dioxide (SO2) huongezwa kwenye must na divai ili kuilinda dhidi ya oxidation na uharibifu wa microbial. Vyakula vya chachu katika utengenezaji wa divai vinaweza kuwa na manufaa sana vinapotumiwa ifaavyo. Kiasi cha virutubisho katika must hutofautiana kutoka eneo moja hadi jingine, kutoka shamba la mizabibu hadi shamba la mizabibu, na hata kutoka safu moja hadi safu nyingine ndani ya shamba la mizabibu.