Ives Gosselin
FERMENTIS – Division of S.I.Lesaffre

SUROWCE I TECHNOLOGIE
Słowa kluczowe: active dry yeast fermentation

Active Dry Yeast (ADY) is widely recognized as a reliable technology of choice for beverage fermentation. It offers a great amount of flexibility and options related to applications, sensorial characteristics and technical aspects.

The purpose of the presentation is to « demystify » ADY and present results of a recent study on the impact of different hydration conditions on fermentation kinetics and on sensory profile of beers.

Following hydration conditions will be considered more specifically:

• Hydration in Water of various qualities (distilled, mineral, tap)

• Hydration in wort of various densities

• Hydration under different temperatures (8°C to 40°C)

• Hydration with or without agitation

The absence of prehydration/preacclimatation and direct pitching is also considered.