Kvasny Prum. 1999; 45(10): 258-261 | DOI: 10.18832/kp1999019

The measurement of activity of brewing yeast.Peer-reviewed article

J. ŠAVEL

In the article is given attention to the measurement of activity of brewing yeast. The knowledge of yeast activity is necessary for regulation of fermentation process and ensuring of both primary and secondary fermentation standard curve. Besides classic tests of yeast vitality and yeast viability measurement the new test of measurement of reducing power of yeast suspension, the isolation of  volatile compounds under steam distillation and the measurement of distillate absorbance UV range. Similary it is possible to proceed in the measurement of yeast ability to reduce further carbonyl compounds, for instance benzaldehyde and diacetyl
(In Czech, English summary only)

Keywords: yeasts, activity, fermentation, variability, viability

Published: October 1, 1999