The reason of beer yeast autolysis
The fermentation process is actually the yeast metabolism process, to obtain high-quality beer, must first have a strong vitality, its own strong, good performance, flavor beneficial yeast strains. And yeast performance by the fermentation process conditions and the appearance of environmental factors such as the impact of changes in the inevitable emergence of yeast aging, death and autolysis, how to reduce yeast autolysis, extend the life of yeast, beer is to ensure the quality of the fundamental basis for stability.
Yeast cells in the cytoplasm contains more intracellular proteolytic enzymes, in the normal process conditions, the yeast strong, yeast intracellular proteolytic enzyme will not leak. When the process environment deteriorated, yeast aging or death, the intracellular proteolytic enzyme will occur leakage, and the role of yeast cell wall protein structure, so that the yeast cells rupture, yeast autolysis with the resulting, commonly known as "yeast internal consumption" The Some substances in the cytosolic solution of yeast, such as polysaccharides, amino acids, proteins, peptides, nucleotides, a little salt, etc., enter the beer, so that the total nitrogen, ɑ-amino nitrogen, pH, conductivity and other indicators of beer Change, the beer flavor, colloidal stability and so on.
Beer fermentation process Yeast autolysis is inevitable, but the degree of autolysis and autolysis speed is different. Our aim is not to prevent yeast autolysis, but to control the degree of yeast autolysis, delay the process of yeast aging.http://www.zrbrewing.com/