The Siebel Institute of Technology continues to operate all web-based courses and programs without any delays or problems. We have temporarily closed campus educational offerings until early August at this time due to the COVID-19 situation.

To support our recent campus WBA students whose education has been impacted, we have immediately offered our well-established web-based educational option to complete this portion of their current studies.

Specialized Lectures

Tailor your continuous brewing education

Lecture Duration
51 minutes

Lecture Availability
10 days from purchase

Level
advanced

Cost
$140.00

Better experience on tablet or higher screen size.

Enroll

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Yeast and Cellars

Yeast Metabolism

Keywords

Fermentation, Metabolism, Respiration, Glycolysis, Pasteur, Crabtree, Metabolites, REDOX

Learn more about what brewing yeast is doing with your wort

Description

What is the difference between Respiration and Fermentation? How is yeast metabolism influenced? This lecture answers those questions and more. A brief overview of the overall concept of "taking up wort nutrients, assimilating these nutrients and leading to either new biomass or beer production" is discussed before digging into biochemical carbohydrate pathways. It is intended for you to have a clear understanding of the important balancing act between energy coupling and REDOX reactions.


Learning Objectives

  • Distinguish fermentation from respiration
  • Explain Pasteur and Crabtree Effects
  • Explain the roles of ATP and NAD
  • Describe glycolysis and yeast alcohol production
  • Differentiate primary and secondary metabolites

Lecture developed by

Dr. Graeme Walker

Graeme Walker completed his PhD in Microbial Physiology at Heriot-Watt University and has a DSc from Abertay University, Dundee, Scotland. Graeme is currently Professor of Zymology at the Abertay University where he leads a yeast research group. Prior to joining Abertay in 1987, he held positions in Denmark (Carlsberg Foundation), New Zealand (Otago University) and Ireland (Dublin City University). He also acts as Scientific Director at the Ethanol Technology Institute, and as a consultant for international brewing, distilling, yeast biotechnology and biofuel companies. He is a Fellow of the Institute of Brewing & Distilling and a member of the faculty and guest lecturer at the Siebel Institute of Technology/World Brewing Academy covering topics in the areas of yeast and fermentation. Graeme has published numerous articles as well as textbooks such as Yeast Physiology & Biotechnology and Bioethanol.


Key Facts

Lecture Duration (Narration)
51 minutes

Lecture Availability
10 days from purchase

Lecture Level
advanced

Cost
$140.00

Lecture Duration
51 minutes

Lecture Availability
10 days from purchase

Level
advanced

Cost
$140.00

Better experience on tablet or higher screen size.

Enroll

Need guidance? Leave a message and we'll get back to you.

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