{"id":1059,"date":"2018-04-25T19:19:39","date_gmt":"2018-04-25T17:19:39","guid":{"rendered":"http:\/\/sztf.edu.pl\/2018\/?p=1059"},"modified":"2018-04-25T19:19:39","modified_gmt":"2018-04-25T17:19:39","slug":"is-active-dry-yeast-easy-to-use-study-of-the-impact-of-no-dry-yeast-hydration-before-wort-pitching","status":"publish","type":"post","link":"https:\/\/sztf.edu.pl\/2018\/en\/is-active-dry-yeast-easy-to-use-study-of-the-impact-of-no-dry-yeast-hydration-before-wort-pitching\/","title":{"rendered":"Is Active Dry Yeast Easy-to-Use ? Study of the impact of no dry yeast hydration before wort pitching."},"content":{"rendered":"<h2><span style=\"background-color: #f6a713;\"><strong>Ives Gosselin<em><br \/>\n<\/em><\/strong><\/span><i>FERMENTIS &#8211; Division of S.I.Lesaffre<\/i><\/h2>\n<h3>RAW MATERIALS &amp; TECHNOLOGIES<br \/>\n<em>Keywords<\/em><em>: active dry yeast fermentation<\/em><\/h3>\n<h4 style=\"text-align: justify;\">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.<\/h4>\n<h4 style=\"text-align: justify;\">The purpose of the presentation is to \u00ab demystify \u00bb ADY and present results of a recent study on the impact of different hydration conditions on fermentation kinetics and on sensory profile of beers.<\/h4>\n<h4 style=\"text-align: justify;\">Following hydration conditions will be considered more specifically:<\/h4>\n<ul style=\"text-align: justify;\">\n<li>\n<h4>Hydration in Water of various qualities (distilled, mineral, tap)<\/h4>\n<\/li>\n<li>\n<h4>Hydration in wort of various densities<\/h4>\n<\/li>\n<li>\n<h4>Hydration under different temperatures (8\u00b0C to 40\u00b0C)<\/h4>\n<\/li>\n<li>\n<h4>Hydration with or without agitation<\/h4>\n<\/li>\n<\/ul>\n<h4 style=\"text-align: justify;\">The absence of prehydration\/preacclimatation and direct pitching is also considered.<\/h4>\n","protected":false},"excerpt":{"rendered":"<p>Ives Gosselin FERMENTIS &#8211; Division of S.I.Lesaffre RAW MATERIALS &amp; TECHNOLOGIES Keywords: active dry yeast fermentation Active Dry Yeast (ADY) is widely recognized as a&#8230;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"jetpack_post_was_ever_published":false,"footnotes":""},"categories":[48,44],"tags":[],"class_list":["post-1059","post","type-post","status-publish","format-standard","hentry","category-day1","category-presentations"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p98bIM-h5","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/posts\/1059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/comments?post=1059"}],"version-history":[{"count":1,"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/posts\/1059\/revisions"}],"predecessor-version":[{"id":1060,"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/posts\/1059\/revisions\/1060"}],"wp:attachment":[{"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/media?parent=1059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/categories?post=1059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sztf.edu.pl\/2018\/wp-json\/wp\/v2\/tags?post=1059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}