Yeast autolysis
As yeast autolysis the resolution is yeast cells designated by the cell's enzymes that takes place after the cell death, for example, after using up the available nutrients . Since the cell constituents released during lysis can change properties such as the taste through fermentation or other yeast-mediated ripening processes and can promote the growth of certain bacteria , monitoring the process, for example in the production of beer or wine, is of great importance. The culture conditions, the duration of storage and possibly the removal of the yeast play a role here. The occurrence of yeast autolysis is undesirable in beer production and can be monitored with the help of pH value measurements, as the pH value rises when cell lysis begins. In the production of wines, yeast autolysis can make a positive contribution to the taste and the addition of artificially produced yeast autolysate accelerates the ripening process. The release of amino acids during yeast autolysis is seen as an important process, especially in the production of high quality sects .
proof
- Graham H. Fleet (Ed.): Wine Microbiology and Biotechnology . CRC Press, 1993, ISBN 978-0-415-27850-8 , pp. 225-242 .
- ↑ Ulrich Peters: Measurement of the relevant key variables for observing fermentation using the example of beer . Herbert Utz Verlag, 1998, ISBN 978-3-89675-485-1 , p. 56 .