Brewing and Distilling Yeasts

427 Pages·2017·18.172 MB·English

by  Graham G. Stewart (auth.)

The Yeast Handbook
Graham G. Stewart
Brewing
and Distilling
Yeasts
The Yeast Handbook
Moreinformationaboutthisseriesathttp://www.springer.com/series/5527
Graham G. Stewart
Brewing and Distilling
Yeasts
GrahamG.Stewart
InternationalCentreforBrewingandDistilling
HeriotWattUniversity
Edinburgh,Scotland
GGStewartAssociates
Cardiff,Wales,UnitedKingdom
TheYeastHandbook
ISBN978-3-319-69124-4 ISBN978-3-319-69126-8 (eBook)
https://doi.org/10.1007/978-3-319-69126-8
LibraryofCongressControlNumber:2017955013
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Foreword
Brewing and distilling are ancient processes. As
Primo Levi puts it in his classic book of auto-
biographical short stories, The Periodic Table:
“Distilling is a slow philosophic occupation; it
givesyoutimetothink.Youareawareofrepeat-
ing a ritual consecrated by the centuries ...”.
Levi was considering distillation from the point
ofview ofachemistinthe narrow context ofthe
simple separation of X from Y as an analytical
technique. Distilling is unquestionably more
complex when used in the production of, for
example, Scotch whisky, and there is plenty of
“time to think” in the even slower “philosophic occupation” of employing
fermentation in the production of alcoholic beverages.
Graham Stewart certainly gives us much to ponder upon in a scholarly work
whichbringsoutnotonlythemanysimilaritiesbetweenthetwotypesofyeastused
in the production of spirits and beers but also their differences. A glance at the
contents page of the substantial volume demonstrates its scope. Taxonomy, cell
structure and metabolism are considered in depth, and due space is given to
practical aspects of yeast cropping, handling and storage. Flavour production,
yeast stress in fermentation and vitality/viability are thoroughly and thoughtfully
discussed. Bioethanol production, genetic manipulation, killer yeasts and
non-Saccharomycesethanolproducersalsoreceivedueattention.
A particular strength of the book is the historical account it gives of the most
significantfeaturesofthedevelopmentofknowledgeregardingyeastandfermen-
tation.Theformidableaccomplishmentsintheapplicationofscienceinthefieldare
clearly demonstrated. Such an account will be useful to those engaged in the
fermentation industries who seek an understanding of the development of the
processes and practical methodology of their profession. It may also be read with
advantagebyhistorianswhoconsiderboththechemicalandbiologicalsciences.
v
vi Foreword
IhaveknownGrahamformorethanfortyyears,fromatime,whichnowseems
so distant, when no major brewing company worth its salt would be without a
research laboratory and European Brewing Convention (EBC) Congresses were
attended by the great and the good of the world’s brewing industry, regularly
attractingover1500delegates. OnlyGraham couldhavewrittenthisauthoritative
and detailed account of brewing and distilling yeast. He brings the perspective
andexperience ofavenerable informed insider who has made somanyimportant
contributionsofhisowntoourknowledgeofthesubject.
May2017 RaymondGAnderson
Preface
AnneAnstruther IngeRussell
When I was conducting research for my PhD degree, and then beginning to write
the thesis, it was emphasized to me, more than once, by Rod Brunt, my PhD
supervisor, that, if at all possible, PhD theses should “tell a story”! They should
start with “Once upon a time ...” and finish with “...and they lived happily ever
after”.Dr.Bruntalsoexpressedtheview(astimehasgonebythatIagreewith)that
abasicdifferencebetweenpureandappliedmicrobiologyresearchdoesnotreally
exist;thereisonlygoodandbadresearch!ThisbookiscertainlynotaPhDthesis
(indeed,itscontentsrefertomanyPhDtheses—anumberofwhichIhavehadthe
privilegetosuperviseorexamine).Nevertheless,Ihopeittellsaninformativestory
of essentially good research that is focused on yeast and is applicable to both the
brewinganddistillingprocesses.
I am extremely grateful to Anne Anstruther for her support, patience, encour-
agement andguidancethroughoutthecourseofthisproject.Iamalsoindebtedto
vii
viii Preface
Inge Russell for critically reading all the chapters in this book. Lastly, and by no
means least, I owe my wife, Olga, considerable gratitude for her understanding
throughoutmyscientificcareer,particularlywhenIwasattemptingtocommitpen
to paper! I am a great advocate of the phrase “I hate to write but love to have
written!”(ParkerD(1925)Acertainlady.TheNewYorker1(2):15–16).
Edinburgh,Scotland GrahamG.Stewart
August2017
Contents
1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1.1 YeastIsaEukaryoteandaSingle-CellFungus. . . . . . . . . . . . 1
1.2 TheBrewingandDistillingProcesses. . . . . . . . . . . . . . . . . . 4
References. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
2 HistoryofBrewingandDistillingYeast. . . . . . . . . . . . . . . . . . . . . 11
References. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
3 TaxonomyofBrewingandDistillingYeastsandMethods
ofIdentification. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
References. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
4 YeastCultureCollections,StrainMaintenanceandPropagation. . . . 49
4.1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
4.2 PreservationofStockYeastCultures. . . . . . . . . . . . . . . . . . . 51
4.3 PropagationofYeastCultures. . . . . . . . . . . . . . . . . . . . . . . . 52
References. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
5 TheStructureandFunctionoftheYeastCellWall,Plasma
MembraneandPeriplasm. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
5.1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
5.2 CellWallStructureandFunctioninSaccharomyces
cerevisiaeandRelatedYeastSpecies. . . . . . . . . . . . . . . . . . . 58
5.3 DynamicsoftheCellWall. . . . . . . . . . . . . . . . . . . . . . . . . . 62
5.4 CellWallConstructionDuringtheCellCycle. . . . . . . . . . . . 64
5.5 YeastMannan. .. . . . .. . . .. . . . .. . . . .. . . . .. . . .. . . . .. 66
5.6 EnzymesInvolvedinCellWallConstruction. . . . . . . . . . . . . 66
5.7 YeastPlasmaMembraneandStructure. . . . . . . . . . . . . . . . . 68
5.8 Periplasm. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
5.9 SummaryoftheSaccharomycesCellWallBiosynthesis,
PlasmaMembraneandPeriplasmStructureandFunction. . . . 69
References. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
ix