Brewing and Distilling Yeasts PDF
Preview Brewing and Distilling Yeasts
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 ©SpringerInternationalPublishingAG2017 Thisworkissubjecttocopyright.AllrightsarereservedbythePublisher,whetherthewholeorpartof the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilarmethodologynowknownorhereafterdeveloped. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publicationdoesnotimply,evenintheabsenceofaspecificstatement,thatsuchnamesareexempt fromtherelevantprotectivelawsandregulationsandthereforefreeforgeneraluse. Thepublisher,theauthorsandtheeditorsaresafetoassumethattheadviceandinformationinthis book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained hereinor for anyerrors oromissionsthat may havebeenmade. Thepublisher remainsneutralwith regardtojurisdictionalclaimsinpublishedmapsandinstitutionalaffiliations. Printedonacid-freepaper ThisSpringerimprintispublishedbySpringerNature TheregisteredcompanyisSpringerInternationalPublishingAG Theregisteredcompanyaddressis:Gewerbestrasse11,6330Cham,Switzerland 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
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