Yeast strain for fermenting high plato value worts

Details Yeast strain for fermenting high plato value worts Yeast strain for fermenting high plato value worts

1981-07-22

1983-10-11

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

426 29, 426 62, 435256, C12C 1104, C12N 118

Patent

active

044092466

ABSTRACT:
The specification discloses a novel brewers' yeast strain and a method of manufacturing the same. The yeast is a strain of Saccharomyces cerevisiae and has been deposited at the National Collection of Yeast Cultures, Norwich, England under the number 962. Morphologically the giant colony of the novel strain can be described as a circular colony having a slightly serrated periphery, a convex surface topography with a central, globular dome and exhibiting primary concentric convolutions and secondary radial convolutions which, in combination, impart a rough appearance to the surface. The novel ale strain has the advantages that it is effective in worts having high plato values and is a bottom-cropping strain.

REFERENCES:
patent: 4140799 (1979-02-01), Nagodawithana et al.
patent: 4318929 (1982-03-01), Clement et al.
Rose, A. H., Economic Microbiology, vol. 1, Alcoholic Beverages, Academic Press, N. Y., 1977 (pp. 81-96 & 123).
Chemical Abstracts, vol. 90: 150251(e)-150253(g), 1979, (p. 458).
Haraldson et al., Yeast Strains For Concentrated Substrates, Eur. J. Appl. Microbiol. Biotechnol., vol. 13, Sep. 1981, (pp. 34-38).
DeClerck, J. De., A Textbook of Brewing, vol. 1, Chapman & Hall, Ltd., London, 1957, (pp. 388-397).

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