Wort, Yeast, Nutrition, Oxygen, Repression, Transport, Elements (Zn/Mg/Ca), Amino Acids
Brewers are well aware, or should be well aware, of the importance of providing sufficient nutrients to the brewing yeast to carry out fermentation. However brewers are NOT in the business of making yeast; they are in the business of making beer, obviously! Excess yeast growth represents an actual brewing loss. Therefore the brewers are left with the difficult task of fine-tuning the amount and quality of nutrients. But what are those important nutrients? This lecture covers the various brewing yeast growth requirements and how some, like glucose concentration, can affect the overall yeast metabolism.
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.